Preparation Directions:Heat water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from heat. Let cool.Cooking Directions:Place meat in a large plastic bag. Set this in a container (bowl or bucket) in case the bag leaks.Pour in the cooled brine. Squeeze as much air as possible out of the bag, zip or twist tie the top, and refrigerate until you're ready to cook.Discard the brining solution, wipe the meat with paper towels, and roast or grill as you always do.Brining tends to shorten the cooking time, so be sure to check internal meat temperature.Variations:Just add or subtact the flavorings. The amounts of water, salt, and sugar should remain fairly constant, but the other ingredients are variable.For duck, goose, and other oily birds, add 2 tablespoons ground ginger, a cup of soy sauce, and one half cup orange juice concentrate. Brine for 3 or 4 days.Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine.Preparation Directions:Makes just enough for a 3 lb fillet if the tray is just big enough to hold it. Increase quantities for bigger pieces or trays. You can gauge how much you’ll need by just counting the cups of water it takes to fill your tray to a reasonable level - the quantities here make about 5 cups.Cooking Directions:Combine all of the brine ingredients in a saucepan and heat gently until the sugar and salt have dissolved. Stir well. Pour into a ceramic or glass container and leave to cool.Preparation Directions:Mix in bowl.Let fish marinate overnight in the refrigerator. The fish will feel firm and a little sticky.Cooking Directions:Prepare smoker and heat up to 165 to 175 degrees.Place a drip pan under fish with water or other non alcohol liquid.The wood chips (alder, cherry or both, or apple) should be soaked about an hour in water or some sweet liquid.Place the wood chips on the charcoal and let the wood smoke for about 10 minuets before placing the fish on the grill.Insure that the fish is not placed over direct heat.Preparation Directions:Mix everything very well with a whiskPour over fish in a sealed bag for 2 hours in the refrigeratorCooking Directions:Grill the fish over a hot fire (~600 degrees) turning once.Chop finely and mix all ingredients, or blend in a electric blender, and beat two minutes before using.Preparation Directions:Prepare Good Seasons Italian Dressing Mix as per instructions, using the basalmic vinegar in place of regular vinegar.Add soy sauce and worchestershire sauce.Shake well, refrigerate.Place beef or chicken in marinade at least three hours prior to grilling; over night is best for cheaper cuts.Remove beef or chicken from marinade and grill using your favorite method.Nothing fancy here folks, but this stuff is great on all cuts.Enjoy!Preparation Directions:Mix all ingredients in a bowl. Use for fish or vegetables.Note: Amounts are approximate. Other herbs can be used instead of dill weed.Preparation Directions:Mix all ingredients in a double boiler and cook on medium heat for two hours stirring occasionaly. I use a 48+ hour vacum marinade; or, about 72 hours w/out the vacum. Turn at least once after 24 - 36 (unless you use enough marinade to cover the steaks (I don't.)Cooking Directions:Grill 'em as you like 'em!Special Instructions:This marinade should also work well on chicken or pork.Preparation Directions:Mix together and marinate salmon, pork, steak etc for atleast 2 hours, better overnight in the refridgerator.Special Instructions:Add, soy, or teriyaki sauce or any other spice or herb to get the taste you want.Directions:Combine all ingredients in a jar and shake.Keeps for a week in the fridge. Tell your friends. Don't forget, it's a salad dressing too.Preparation Directions:Mix all ingredients well.Cooking Directions:I used it on a 2 pound top-round (london broil), marinating it overnight, and grilling at 450 for 6 minutes a side. Sliced thin accross the grain and served with grilled shrooms (marinated in the same marinade...thanks BD) and jasmine rice.Special Instructions:Try it and please let me know what you think....or any suggestions for improving.Preparation Directions:For Tandoori Chicken, cut slits into the meat and rub with lemon juice to allow the marinade to penetrate evenly.Mix Paprika, Cumin, Coriander, Cayenne pepper with the yogurt.Add salt and pepper to taste.Add additional Cayenne pepper and paprika for heavier red-orange coloring (and red food coloring if desired!).Prepare a paste made by mixing the minced garlic cloves and an equal (roughly) amount of fresh ginger, and rub onto the meat.Then thoroughly cover the chicken with the yogurt mixture and refrigerate overnight.Preparation Directions:Place the onion, ginger, garlic and peppers in a food processor and grind into a thick paste.Add the rest of the ingredients and continue to blend until well mixed.Special Instructions:This marinade should used with in 24 hours of making it.Preparation Directions:Finely chop the shallot, and crush the garlic if using it.Sauté the shallot in a bit of peanut oil until transparent, then add the garlic and cook until onion just starts to turn golden.Reduce to low heat, and add remaining ingredients. Stir until sugar is desolved.Remove from heat and cool.Cooking Directions:I used this with cubes of chicken thigh meat for kabobs. The chunks were marinated for a few hours, then skewered and grilled at 325-350 direct until well browned (about 20-30 minutes while flipping).Should work well on all sorts of chicken pieces.Special Instructions:For a finishing sauce, lightly boil the remaining marinade, add a little hoisin and ketchup and cook until it starts to thicken. Brush on during last 10 minutes of cooking.Preparation Directions:Mix all ingredients well & store up to a year.Special Instructions:Store in a cool, dark & dry place in an airtight container.Preparation Directions:Mix all of the ingredients together well.Store in an airtight container until use.Apply liberally to meat.Preparation Directions:Since measurements are all based on the same unit, it is easy to double/triple, etc.Preparation Directions:Combine garlic and other ingredients in a food processor.Preparation Directions:Place all ingredients in blender.Blend until fine powder.For more authenic Jamaican &quot;Heat&quot; add more Cayenne Pepper, Red Pepper Flakes, or Scotch Bonnet Pepper Powder.Cooking Directions:Rub or brush chicken or pork with olive oil.Rub with above Jamaican Jerk Rub.Place in zip lock bag in refrigerator for 24 hours.Directions:Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.Rub meat and cover with saran wrap.Marinade over night in fridge. Allow to come to room temperature and place in smoker.Preparation Directions:Grind lavender flowers and dried herbs. Combine and mix thoroughly.Preparation Directions:Grind peppercorns, corriander seeds and cracked ginger. Blend all ingredients together.Revised Aug 03Preparation Directions:Mix together all of the ingredientsCooking Directions:Sprinkle or rub onto favorite steak.Procedure:Blend all.Instructions:Mix well and store in airtight container.Preparation Directions:slap it all together and mix it upCooking Directions:rub your butt and throw it on the egg. cook low temp 225 or so and let the temp in the meat get to 180.Pull meat once it has cooled and sprinkle with the rub for additional flavor.When cooking I suggest getting a squirt bottle filled with equal parts apple juice and cider vinegar. Spray yo' butt with it and it will help open the muscle striations up and give it a good sweet flavor.Preparation Directions:Combine all ingredients. Store covered in airtight container. Shake before using to blend.Special Instructions:Crushed red pepper is optional if hot chili powder is used. Is very spicy.Preparation Directions:Mix the spices thoroughly in a bowl.Store covered in a cool, dark pantry. Makes about 1 ½ cups.Preparation Directions:Have a 6 quart pot ready with water filled half way.Note: Sometimes you may get dried chiles that are difficult to stem and seed. If you find it difficult to do so, proceed with the recipe without stemming or seeding.This recipe will yeild about 5 - 7 cups of adobo sauceCooking Directions:Heat your skillet with oil to medium heat. Quick fry the chiles in batches (15 seconds or so per side) Be very careful not to burn the chiles. They burn quickly. Remove the Chiles from the skillet and place in pot of water. They still may seem dried and stiff...that's okay...they soften upon soaking. Quick fry the garlic cloves until slightly brown. Remove Garlic and place in water. Bring water just to a boil. Remove from heat immediately and cover. I place a small plate in the pot to weight the chiles down. Let the chiles soak in water for several hours or overnight. The longer soak removes harsh flavors. Remove chiles from the water. If you have not stemmed or seeded the chiles, do so at this time. Place the chiles in a blender or food processor. Leave behind the soaking liquid and toss. Blend the chiles until smooth. Add the ingredients above except ½ cup of beef broth. Continue to puree until smooth. For Carne Adobo, I do not strain the chile sauce. I pour enough sauce on to the ribs to coat them completely. The sauce is very thick. You will have left over sauce to freeze for another use or strain for serving with the carne adoba.Special Instructions:NOTE: For a smoother sauce, press the chile puree through a medium mesh strainer and a bowl. This is good to do is you are serving sauce on the side or for any other recipe.Preparation Directions:Heat all above over medium heat stirring often, about 20-30 minutes.Pour up in ketchup bottle (option) after sauce has cooled.Refrigerate after cooled.If sauce is used for basting use it the last 30 minutes or so when smoking a brisket, chicken , turkey etc.Be careful and not to contaminate the sauce with meat juices!!! Pour up what your are going to use in a separate bowl etc.Cooking Directions:Combine all ingredients in a sauce pot and bring to a boil. Reduce heat immediately and allow to simmer for about 30 minutes.Preparation Directions:Put all the ingredients in a blender and thoroughly mix. Refrigerate what you don't use.Preparation Directions:Whisk all ingredients together in a sauce pan until the raspberry goo is completely incorporated.Cooking Directions:Simmer for at least 30 minutes so the flavor develops. Keep warm until you are ready to use it. Slather it on ribs as a finishing sauce, or serve warm as a dipping sauce. Works well on pork and poultry.I sent it in to the Orlando Sentinel's annual sauce contest, and it is one of ten selected for final judging at the Pig On The Pond BBQ contest this weekend. Hopefully the FBA judges will smile on me...Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Put the ingredients all together in a bottle, shake occasionally during the 12 hrs steeping period and before using.Preparation Directions:Pour the boiling water over the chipotles and soak for at least an hour. Stem, seed and chop the chiles (use gloves). Reserve the soaking water.Cooking Directions:Melt the butter over medium-low heat in a large saucepan. Add onion and sauté until it begins to become tender. Add the garlic, cumin and thyme and continue to sauté until onions are translucent and the garlic has softened.Add the chiles, soaking water, and remaining ingredients. Bring to a boil. Reduce heat to keep the sauce at a low boil / simmer. Reduce the sauce until it reaches the desired consistency (usually takes about 2 hours).lRemove anise &quot;stars&quot; and bay leaves.Allow sauce to cool, then purée in blender.Special Instructions:If you want a thicker sauce that is more &quot;tomatoey&quot;, substitute tomato paste for the tomato sauce.Number of chiles can be reduced to give a less-spicy sauce.Star anise and fish sauce are usually available in the Asian sections of supermarkets.NOTE: I used plain dried chipotles in this recipe, not canned &quot;Chipotles in Adobo&quot;. If all you can find is the latter, I would suggest taking the peppers out of the sauce and using them directly (there should be no need to soak them as they've already been in the adobo sauce for a long time). Seed and chop. Instead of adding the soaking liquid, add 1 c. water when called for in the recipe.Cooking Directions:In a large cast iron skillet,cook bacon until golden brown. Remove and drain bacon, then chop into bite size peices.Brown onions and garlic until transparent in the bacon grease. Remove and drain onions and garlic, discard the grease.Replace onions and garlic and bacon back into pan then add the ketchup, water, vinegar, sugar, molasses, mustard and cayenne. Bring them to a boil. Stir with wooden spoon until well incorperated.Add the ½ cup of the dry rub for the briskett you reserved. Cook slowly reducing liquid by 1/3 .Pour and strain half of the sauce into glass containers and use for the sauce.The other half is for Tanker Tim's Beans, add cans of pork N beans to the other half of the sauce in the skillet and place inside BGE checking it every 20 minutes until it turns into semi solid. Serve it immediately.If you got em smoke em,
Carl D.Ward, Jr. AKA Elder WardPreparation Directions:All ingredients should be finely powdered. I do not like to use food processors because of the heat they can generate so, I powder mine with a hand grinder. Mix all ingredients very well then, enjoy!This is a recipe that I have worked with going on four decades now. It can be used prior to cooking for blackened style, as a rub for slow or fast cooking, and with the ingredient additions that I am including, for any seafood cooking or seasoning.This is really good! It has a lot of flavor, a good heat, and a surprise that comes along a bit after you've tried a taste of it. Use as you wish, and label it Gary K's Creole Seasoning.Cooking Directions:Place a pan over medium-low to low heat and add the butter. Melt it and bring it to just below the simmering point. Adjust your heat setting, if necessary, to keep it at that temperature.As the foam gathers on top, keep stirring it back into the oil. Leave the butter oil over the heat for 45 minutes. At the end of that time, the moisture will have evaporated and the milk solids will have formed a layer of sediment on the bottom of the pan.Remove the pan from the heat and let the contents cool to lukewarm.Place a sieve, lined with 2 or 3 layers of paper towels, over the top of a pitcher or bowl and slowly pour the clear butter through it, keeping a much of the sediment as you can in the panDiscard the sediment, wash and dry the pan and set it back on the same heat setting. Pour in the oil and bring it up to under a simmer. Hold it at that temperature for five minutes and then remove it from the heat.Line the sieve with fresh paper towels and strain the oil through once more. It should now be crystal clear.Pour into a wide-mouthed jar, cap tightly and store in a cool place, or refrigerate. You will notice that you will have lost about ¼ pound of the butter by removing the moisture and the sediment.Special Instructions:Advanced Preparation And Storage NotesMake the clarified butter whenever you have the time to spare. If you decide to double the recipe, increase the cooking time by one-half. If the ghee is stored unrefrigerated, it will solidify during cold weather and liquefy when the temperature rises. This in no way affects the quality of the flavor.Preparation Directions:Combine first 5 dry ingredients and rub onto ribs.Cover and refrigerate overnight.Combine last 5 ingredients in small bowl and refrigerate 6-12 hours.Cooking Directions:Cook ribs to your preference, basting with sauce every 10 minutes during the last 30 minutes of cooking time.Preparation Directions:Combine all ingredients. Mix well. Store in dark cool place air tight covered container. Use liberally on everything from eggs to beans to barbecue. Makes about 2 cups.Preparation Directions:Puree cottage cheese, eggs and sour cream in food processor until creamy and smooth.Wash greens thoroughly and chop coarsely. Add 3 cups greens and puree until greens are finely chopped. If needed, add cream and mayonnaise to keep sauce creamy. Add minced onion; season with salt, pepper and sugar.Special Instructions:Serve cold on thin-sliced meat.ProcedureTake the bottle of Soy Sauce and pour a bit of it out to make room for the spices. (Just a few tablespoons). Using a funnel, pour all the dry spices into the bottle. Put the cap back on and shake well. The seasoning works best if this is done the day before the cook. Always remember to shake well before using.Any leftover sauce can be refrigerated.Preparation Directions:Mix all ingredients together. Let stand as long as possible, at least ½ a day, but the longer the better. It's best used in plastic &quot;Ketchup Style&quot; squirt bottle you can pickup at the grocery store for about a buck.Preparation Directions:Whip the heavy cream until it is stiff.Gently stir in the remaining ingredients.Taste and adjust the flavor to your liking. Remember that Horseradish should be the predominant flavor, but not overpowering.Chill for a half hour before serving to let the flavors marry.Preparation Directions:In a Mortar and Pestle, crush the Coriander Seeds.Add the Macadamia Nuts and crush into a coarse paste.Add the Ginger and pound it into the paste.Add the Garlic and pound it into the paste as well.Stir in the remaining ingredients.Special Instructions:I imagine that you could make this paste a day in advance and keep it refrigerated. However, it would be best when made fresh.Preparation Directions:Saute the onions until transparentAdd the jalapenos and garlic and saute 1 minuteAdd the rest of the ingredients and simmer for 20 minutes to blend flavors, stirring often.Special Instructions:To smoke jalapenos. Put peppers, with your favorite chips in the coals, on the egg at 450 degrees, until blackend on all sides.Put in a covered container to steam for 10 minutes or so. Skin will peel off easily if you desire.Cooking Directions:Mix ingredients in saucepan and simmer until desired consistency.Special Instructions:If you use both cayenne and crushed red pepper it will be on the warm side for most palates, but if you like the bite, go for it!Preparation Directions:Saute onion and garlic in a little bacon grease until soft & browned.Stir in ketchup, Worcestershire, vinegar & mustard.Simmer for ? hour to 45 minutes.Stir in remaining melted fat and simmer another 15 minutes.Directions:Sauté the onions until they become transparent.Place onions and the rest of the ingredients into a sauce pan and simmer. Stiring often.Taste after 20 mins and adjust taste to suit you. The longer the simmer, the better the taste.Water has to be added while simmering to keep it from getting too thick.Preparation Directions:Mix all ingredients together and microwave for approximately 30-45 seconds.Using wire whisk, whisk til texture is very smooth.Refrigerate for hour or two.Let it reach room temperature before serving.Preparation Directions:MIX ALL INGREDIENTS IN SAUCE PAN.Cooking Directions:ON LOW HEAT STIR CONTINUIOUS UNTIL LIQUID.Special Instructions:COAT CHICKEN OR PORK JUST BEFORE REMOVING FROM GRILL.Preparation Directions:Peel and chop mangoPut all ingredients in a blender, and blend wellAdd salt and/or additional sweeteners to tasteCooking Directions:Simmer slowly for 15-30 minutes, or until desired thickness. This experiment was a &quot;keeper&quot;!Preparation Directions:Whisk water and mustard in a small bowl and set aside. Combine miso, vinegar, mirin, sugar and soy sauce in a small saucepan and stir over medium heat until smooth (around 3 minutes). Whisk in mustard mixture.Can be made one day ahead of time.Special Instructions:Mirin is a sweet wine made from rice and miso is a fermented soybean paste often used in soups and sauces. Both are available from Asian markets. Give this a try. It's excellent!Cooking Directions:Heat oil in heavy sauce pan over medium heat. Add onion and saute until translucent - about 10 minutes. Add the next nine ingredients (garlic through red pepper)cover and cook - stirring every 2 minutes or so - DO NOT ALLOW THIS TO BURN! and cook an additional 20 minutes.Meanwhile, combine next 8 ingredients in large measuring cup (1 ¾ cup catsup through marmalade. Add to saucepan after the 20 minutes has passed.Simmer until the mixture is reduced to sauce consistency, about 30 minutes. I suggest then allowing the sauce to rest and then chilling for 24 hours to allow the flavors to meld.Oinks to all!, Pigasso & Sue E.Preparation Directions:Blend all ingredients in a blender or food processor until combined.Transfer mixture to a covered container. (Can be made up to 2 weeks ahead. Cover and refrigerate.) Makes about 1 ½ pints.Special Instructions:Brush this peppery sauce onto beef, chicken or pork during the last 15 to 30 minutes of grilling or roasting.Preparation Directions:Saute butter and onion on low heat until onion is translucent.Add Jerk Rub, Olive Oil and stir.Add Raspberry Preserves,stir and simmer for 5 minutes.(gently bubbling)Add Red Wine vinegar and red wine to thin to desired consistantcy.Simmer on low heat for 15 minutes.Add juice of ½ Lemon, then stir.Cooking Directions:Brush on chicken or pork 10 minutes before you take chicken or pork off the grill.Cooking Directions:Melt the butter in a heavy saucepan over medium heat.Add the bacon, onion, and garlic and cook until lightly browned, about 3 minutes.Stir in the coffee, ketchup, worchestershire sauce, cream, mustard, molasses and brown sugar and let the mixture gradually come to a boil.Reduce heat slightly and let the sauce simmer until thick and richly flavored, about 10-15 minutes, whisking from time to time.Special Instructions:You can serve the sauce hot or at room temperature.Makes about 2 cups.Preparation Directions:Mix together.Inspired by David Swint's recipe: http://www.biggreenegg.com/recipes/newRecipes/seafood0317.htmPreparation Directions:mix all ingredients.Cooking Directions:In a medium saucepan, bring gently to simmer, and simmer 20 minutes.Special Instructions:This will make 4-5 quarts sauce. It cans wonderfully.The mustard is a speciality mustard that most better stores should carry. It is imported from France in 500 gram earthen jars. If you can't find it, just use whole seed mustard instead.I use the Lea & Perrins because after reading the ingredients, it was the ONLY one with all-natural ingredients.Directions:In a large food processor, put in everything and puree until smooth.Pour into a large saucepan and bring to a boil, reduce heat and simmer for 30 to 40 minutes - be prepared to have a wonderful smelling kitchen!Preparation Directions:Put the molasses in a bowl. Gradually pour in the lime juice, stirring continually until it becomes a somewhat thick, smooth fluid.Preparation Directions:Combine all ingredients except pepper and additional Tarragon in small saucepan.Blend until smooth.Cooking Directions:Heat over medium-low heat until heated through.Spoon over meat or fish and sprinkle with pepper and additional Tarragon.Preparation Directions:In an electric spice grinder or mortar, grind together the chilies, peppercorns, coriander seeds and caraway.Empty the powder into a blender or food processor and add the remaining ingredients, using the 2 tablespoons of the oil to assist the blades to run smooth. The paste will necessarily be a little coarse in texture, but grind it as fine as you can.Using a spatula, transfer the paste to a jar, pour over the last tablespoon of oil and cap tightly. Refrigerate until needed.Special Instructions:Under refrigeration, the paste will keep for up to two months according to the recipe. However, I have kept it longer with no ill effects.Directions:Place in a bottle with small neck that will allow you to shake it out a little at a time.This is the traditional North Carolina sauce I grew up with. This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.Directions:Simmer for twenty minutes over low heat.Preparation Directions:Prep your brisket in the marinate overnight. Directions will say 15 minutes or a hour..Overnight is the way I started. If you have a vacuum seal unit then just unzip the cryovac around the brisket and add the marinate, then close with a paper towel at the opening. Place in a larger vacuum bag and reseal.If the above isn't available then wrap the best you can in plastic wrap and refrigerate.Next day...remove from wraps and place on paper towel on the counter.Slice up in thin slices 1 or possibly 2 shallots depending on the size of your brisket. Keep handy in dish.Slice up 1 or possibly 2 elephant garlic cloves (more if using regular garlic). Keep handy in dish.Using a very sharp pointed flat blade knife, lay the knife flat against the meat and with a slight angle make pockets in the fat cap. After making each pocket insert a slice of garlic. Do this about every 2 inches in spacings.Once you have covered the entire fat cap with the garlic pockets, lay on the shallot slices over the garlic layered area.Then with a squeeze bottle of Frenches..apply a thin coating of mustard, just on the top of this assembly smoothing with your fingers.Once you have this all in place lay 5 or 6 or more (whatever it takes for your brisket) slices of your favorite bacon longways...Then apply half cut bacon slices over the long one's to make a blanket of bacon. You want the bacon on top to crisp up during the long cook.Start your BGE with your favorite long cook method. Lay a chunk or two of hickory in the center over the smoldering charcoal.Do not allow the BGE to gain speed in temps and insert the meat at 150F degrees for a touch of smoke flavor. Increase to 250F after 20 minutes or so.set up the grills this way!Regular grill in place!firebricks for drip pan barrier with a 8 x 11 or larger drip pan, aluminum lined on the bricks.firebricks on edge as far to the edge of the grill as I can place them.additional grill on the two edgways firebricks.Place the brisket or portion of brisket on the top grill so it is suspended 4 inches or more above the drip pan.Cooking Directions:Roast at 250F degrees for a internal temperature of at least 160F degrees in the very thickest part of the brisket.I found this a very moist sliceable and tender brisket at this stage.If you wish the tradition brisket, then continue to roast until you reach the 200F degree internal, wrap in foil for a hour and slice away.I also wrapped in foil at the 165 degree and rested for a hour. Very nice brisket.Go for it and thanks..Preparation Directions:I usually score a diamond pattern in the fat cap, to allow better penetration of flavors into the meat.Mix marinade ingredients and pour over brisket in ziplock bag (if you have one big enough..the 2 gallon sizes are nice to have on hand. You can also use the cryovac bag the brisket sometimes comes in, if you open it carefully). Marinate at least 4 hours, or overnight. The brisket I cooked at the Eggfest, I sprinkled good with JJ's rub after pulling from the amrinade.Cooking Directions:No need to wrap in foil, as the egg is very brisket-friendly.Fill up the firebox completely to the fire ring, get a small fire going in the center of your pile of lump (very much like Elder Ward's fire-building technique under NC Pulled Pork recipe). Once your dome reaches about 170-180, put a couple/few wood chunks in the fire, and around it if desired, then put on your brisket over a drip pan (I use liquid/some don't. Usually water, and the remaining marinade). Make sure it is elevated above the pan enough to allow good air circulation (I use 2 firebricks on their sides to hold up my second grate). Bring dome temp up to 250, stepping down the vents as necessary to slowly cruise into that 250 without going over too much. Once you have a good steady 250, just let it go.Resist temptation to open the egg. If you must peak remove daisy and look thru the top opening. You probably won't even need to add liquid to the drip pan.When your polder reads 185-190, try sticking a fork in. If it slides in and out easily, it is ready. Some people twist the fork....if it twists it is done. Some people say if you can't lift the brisket with a fork it is done.Pull it off, then wrap in foil. Let rest 30 minutes befor carving.Put in a warm cooler with some towels if it is done early, and it will be steaming hot 2-3 hours later. Slice thin against the grain, serve up with some nice Q sauce.Special Instructions:Cooking times wil vary depending on the quality of brisket, and amount of connective tissue. When cooking indirect, the temperature at cooking level, is less than the dome temp...sometimes by 30 or more degrees. This difference is amplified when using liquid in the drip pan, as the liquid never gets above 212 degrees.I think it is important to take this into consideration, and use 250 dome as a minimum. 200-225 dome temp means your cooking level is probaly 180-190, which is just not hot enough to get anywhere.2.5 hours per pound is a good bet for an estimate. They have taken as long as 3 hours for me, but every chunk is different. If you allow plenty of time, keep your temps relatively steady, and keep the egg closed as much as possible, you will achieve success!!Preparation Directions:Combine all ingredients in a blender and liquify in short burst until the color is uniform and all parts are about the same size. You will have to stop and shake it after every short burst because the fine stuff will settle to the bottom. What we are doing here is heating the spices just enough to bond them together without burning them.This changes the flavor by melding them together. Reserve ½ cup for use later in side dish but the rest of this is going on the meat.Place the meat, flesh side up & fat side down on top of a piece or two of wax paper. Do not rinse the meat or pat dry, what ever blood and water falls off when you pick it up is fine otherwise don't mess with it. Cover the flesh side with spice blend until you can't see the meat. Hold up the sides of the wax paper and coat the edges of the meat.Cooking Directions:Load up your cooker with BGE Lump or another good quality oak lump.Start the fire dead center and on top of the lump with fire place starter.When it is burning good build a little pile of lump over it so that it lights these larger pieces. When the starter has burned out and the flames are down then spread the piled up coals around the perimeter to have an even fire. Put a fist size chunk of Red Oak, Bark side down on the center fire and lay a equal size piece of hickory next to it.Place your grill on. Close the lid and let the dome get to 275*.Get a V rack (horizontal turkey rack)with handles and flip that brisket over gentily so as not to lose the seasoning flesh side down. Now coat the fat side with the balance of the seasoning so it looks like you're cooking a seasoning cake not meat. Insert polder in largest part of meat half way in and place on the grill.Close the lid and stablize the heat at 275* +/- 10*. Set the alarm to 202*. This took about 6-7 hours to cook an eleven pound brisket.When the alarm goes off wrap the brisket in two layers of foil, two towels and pack it in an ice chest with the lid closed.Special Instructions:Finally, slice brisket from smallest end first at about a 30 to 40* angle.Arrange 3 to 5 slices on a plate according to appetite and ladel enough sauce* over the meat to completely cover.Serve with a scoop of Tanker Tim's beans** ala Elder Ward style. Rice*** is placed beside the other two dishes on the same plate and is used to clean up the sauce when finished eating the meat and beans. Serve with a good cup of black coffee or sweet ice tea and enjoy.*See sauce in sauce section.**my method of making Tanker Tim's BBQ beans in sides.***See Japanese Rice in sides.Preparation Directions:Marinate overnight in plastic bag with Uncle Bill's Old Key West Non Tomato Based Tangy Sauce.Cooking Directions:Cook on Egg at 275 °, with pecan wood. Add chips to keep smoke on meat first 2 hours of cooking. Smoke flavor should be set by this time.Remove meat and wrap meat in heavy foil, adding about 2 oz of non tomato based sauce/marinade.Return meat to Egg, close tightly, and cook until meat feels tender by pressing it through the foil.Remove from Egg and remove the foil. With practice you will know when to unfoil (approximately 45 minutes to an hour). When you unfoil be careful of hot juices.Return meat to the Egg and baste with a mixture of ½ tomato based sweet BBQ sauce and ½ non tomato sauce/marinade and continue cooking about 30 minutes.Remove meat from Egg, let cool, then slice across the grain.Special Instructions:Add Uncle Bill's Tomato based BBQ sauce (mild or medium hot).BBQ gets better if it sets overnight.Preparation Directions:Pat out burgers using about 8 oz. lean ground beef for each.Marinate with Worchestershire Sauce and allow to stand at room temperature while starting the fire and preparing the onions.Slice the onions and place in a medium cast iron skillet.Add salt and pepper and olive oil.Cooking Directions:When temperature in BGE reaches 750 degrees place the burgers on the grill.Cook with top and bottom vents open for 3 minutes and flip.Place the skillet with the onions on the grill.Close both the bottom and top vents and cook the burgers and onions for about 15 minutes.Temperature will drop to about 350 degrees.Carefully open the BGE and stir the onions after about 7 to 8 minutes.After 15 minutes, place the top of the buns on the burgers and the bottoms, directly on the grill.Stir the onions again.Wait about 2 minutes and remove the burgers with the buns.Coat the top of the burger with coarse grain mustard and then add the carmalized onions.Enjoy!PreparationIn a bowl, combine the egg, ¼ cup cola, cracker crumbs, 2 TBS. dressing, Parmesan cheese and salt. Add beef and mix well.In a bowl, combine the remaining cola and salad dressing and set aside.Form meat mixture into ¾&quot; thick patties (the mixture will be moist)CookingCook meat direct at 500F. for 2 minutes per side. Reduce temp to 300-350F. baste with the reserved cola/dressing mixture. Continue to flip/baste meat until cooked to desired temp.Preparation Directions:Make thick burgers about ½ lb each using ground beef or chuck. Don't go lean here unless the doc orders.Marinate for ½ hour in worchestershire sauce with McCormick's Montreal Steak Seasoning liberally applied.Cooking Directions:Fire the EGG to around 700 degrees.Place burgers on sizzling hot grill.Close lid but leave off cap and daisywheel at this point.Cook for 3 minutes. Open grill and flip burgers.Place cheese on if desired at this point.Close lid and put the daisywheel or cap back on. Close daisywheel and bottom slide now. Let cook for 15 minutes. Temp will fall to 350-400 degrees.Open slide and daisywheel and raise lid about ½ inch to avoid flame-up.Remove and eat the juiciest burgers imaginable. They will be cooked medium-rare to medium following these directions and depending on the thickness of the burger.Preparation Directions:Pretty simple really - mix sausage and ground beef together - mix well but handle as little as possible - makes patties easier to form and the texture of the burgers comes out a little nicer. Sprinkle with any additional spices..Divide into patties to your liking -thinner patties work well, they cook through easier which is important when using pork - don't worry they will not dry out.Cooking Directions:Place patties on BGE over high heat - cover to help seal in juices, turn after 3-4 min, cover with one slice of pepper jack cheese, cook an additional 2-3 or until cooked through. After burgers are turned you can toast a bun with an extra slice of american cheese if you are really wanting to push the envelope.Special Instructions:If you must put something on these burgers use a slather of stadium mustard. No veggies allowed!first time do not add any extra seasoning - there is plenty in the pork, after you taste one, come back and experiment with a little extra pepper or salt or even a touch of basil or sage. You can also change up the ratio of beef to sausage, just a touch of sausage goes a long way to spice up and moisten hamburger meat - it also allows you to grind leaner cuts of meat(Venison or elk anyone?) which give the burgers nice flavors and textures. - EXPERIMENT.Always have an extra patty on the grill to cut in half to make sure burgers are done - if they are, eat that patty before going in!!! Throw the dog a bite he loves you the most anyway.Serve with a spicy/sweet batch of baked beans - lots of great recipies already here and a nice cold beer to wash down the jalapeno in the cheese.Preparation Directions:mix all of the ingredients together in a large bowl and then form into patties. I usually make 3 patties from each pound of beef used.Cooking Directions:pre-heat your egg to around 700 degrees and then let it cool down to a cooking temperature of around 500-550 degrees. Place the burgers on the grill and cook away! Only flip the burgers once. I cook mine to medium rare or around 145 degrees. Now enjoy!Preparation Directions:Form ground chuck into ¾ pound patties by hand.Coat liberally with garlic salt on both sides. Completely coat each side with coarse ground black pepper, pressing the pepper into the surface of the meat with the palm of your hand.Cooking Directions:Grill over high heat (I bring egg temp to 750° and then cook burgers with lid open) until they are done as you like 'em.Special Instructions:Top with your favorite burger toppings. Bleu cheese dressing, or the cheese itself, really sets off the flavor of these burgers. The taste is not hot as you would think it might be. It is more of a pepper flavoring than heat.Preparation Directions:Soak bread cubes in milk; add eggs and beat with fork.Add to ground meats in a large bowl. Add remaining ingredients except catsup and mix just until combined (overmixing will make the loaf dense).Line a 5&quot; by 9&quot; loaf pan with plastic wrap.Transfer the meat mixture to the prepared pan and level the top.Cover with plastic wrap and refrigerate for a few hours and up to 2 days to meld the flavors.Cooking Directions:Remove the plastic wrap from the top.Invert the loaf pan onto a disposable aluminum pan big enough to allow 2 to 3 inches clearance on the sides of the meatloaf.Remove the plastic wrap that lined the loaf pan. Top with catsup if desired. Bring the Egg to 350 degrees (using wood chips if desired).Bake in the Egg for about 1 ½ hours or until the internal temperature reaches 160 degrees. Remove, tent with foil and let rest for 15 minutes before slicing. (The pan drippings can be used for gravy.)Special Instructions:The original recipe does not include the cayenne. I did not use the catsup at Eggtoberfest.Andria's Steak Sauce can be obtained at www.andrias.com for $3.50 a jar, $35.00 for a case of 12. Their salad dressing is excellent as well, particularly on spinach salads.Preparation Directions:Mix all ingredients except the last three. Form into a loaf and place in a baking pan or on a broiler rack.Thirty minutes before the meatloaf is done mix the last three ingredients and spread over the top of the meatloaf. Continue baking until the meatloaf is done.Cooking Directions:Heat the BGE to 350°. Bake meatloaf in the Egg for approximately 1 hour.Preparation Directions:combine ingrediants in a food processor and blend. rub on both sides of meat I cooked 4 filets yesterday with this amount. let sit in fridge either over night.Cooking Directions:fire up egg to 500-550. pour kosher salt liberally over top side of filet. (I just do one side.) cook 4 ½ to 5 minutes on each side for rare/medium rare. (I used pretty thick 8 oz filets) This is a bold but flavorful and enjoyable Flay recipe. It's a crowd pleaser. Enjoy!Special Instructions:Let your meat get a good seer and don't mess with it too much. Presentation is key.Preparation Directions:With a meat-tenderizing hammer, pound the steak some.Combine all ingredients in a zip-loc bag.Marinade overnight.Cooking Directions:Heat the BGE to about 700.Grill the steak for about 2 minutes per side and let them dwell for two minutes more.When the steak is done, cut across the grain with an angled diagonal cut. This will help decrease the chewyness of the meat.Special Instructions:Serve with you favorite tortillas and toppings.Some ideas for toppings are:RiceFresh TomatoesFresh chopped Onions (Both Green and Yellow or Red)Fresh Chopped ChilesFresh Lime SlicesCheeseSour CreamFresh Chopped CilantroYour favorite SalsaNotice the emphasis is on Fresh.Preparation Directions:If you have a nice butcher, ask him (or her) to slice it thin (¼-3/16-inch thick, my butcher slices large, thin pieces!) If you slice it yourself, trim away all fat then partially freeze until firm. Then slice pieces of desired thickness (thicker pieces yield &quot;meatier&quot; jerky.Cover strips with &quot;HI MOUNTAIN JERKY SEASONING&quot; (www.himtnjerky.com) following instructions and let cure for at lease 4 hours or over night. (I doctored up the seasoning with whatever I found in the cabinet! I also use fresh garlic.)Cooking Directions:Cooking/smoking on a grid of some type yields the best results. I used an aluminum mesh that looked like a &quot;gutter guard&quot;.Fire-up the Egg and let temp become steady at 200 - 250 degrees. Soaked wood chips really add flavor!Smoke cured jerky at low and slow temp. After about 10-15 minutes, check and flip. Continue smoking for another 10+ minutes or so. Egg temp and meat thickness will greatly affect cooking times, as will your personal taste (meaty vs. drier).Preparation Directions:Saute onion & garlic in olive oil until lightly browned; add red pepper & saute until soft. Season with salt & pepper. Cool.Mix cooked vegetables with other ingredients. Pack into a 9x5x3&quot; loaf pan lined with foil or plastic wrap. Chill for several hours.Cooking Directions:Turn loaf out onto a shallow pan.Heat Egg to 200 dome. Add a few chunks smoking wood (I like red oak) if desired. Put meat loaf on the fire & gradually increase dome temp to 300 over 20 minutes or so.Cook until the loaf's internal temperature is 150. This takes an hour to an hour and a half.Let rest for 20 minutes before slicing.Special Instructions:Serve with Jimsberry finishing sauce (see recipe section) if desired.**Thanks for the suggestion, Spin!Preparation Directions:Find Korean Style beef ribs. They are beef ribs cut accross the bones. Approx. 3/8&quot; thick. Most korean markets carry them. When my brother-in-law was in town we found them at the Military Base Commissary. Local grocery stores didn't seem to want to cut them that thin. They said that style of ribs is cut on a multi-blade band saw.Roast sesame seeds, or cook up in pan until golden and fragrant.Crush sesame seeds slightly (I use mortar & pestal)Chop green onionsLay one layer of ribs in casserole dish. (or any big pot that will hold all the ribs)Sprinkle liberally sesame oil and soy sauce on ribs (I know oil and water don't mix, but it works fine!)Sprinkle green onions and crushed sesame seeds on ribs.Start another layer of ribs on top, and repeat with oil, seeds, soy, onions.When you are out of ribs, let stand a few hours.Transfer to another container by taking top layer of ribs and laying on bottom. Relayer all ribs in new container in new &quot;stacking order&quot;Dump remaining marinade from original container over top.Let stand another hour or five.Ready to cook!!Cooking Directions:Fire up the egg.If you like them crusty, cook like a steak.Sear hot (700-750) for a minute or two on a side, then close up egg drafts and cook a few more minutes depending on you liking.They are pretty thin so they cook fast.If you like them less crusty, sear very quickly, then close up drafts and cook 10 or 15 minutes.As you can see, everything is kind of loose here!! But they always taste good.Special Instructions:Serve with asian wet sticky rice and a vinegarette type of salad, with lettuce, tomatoes and cucumbers.Simple and good.Preparation Directions:Combine all ingredients in a large bowl. Mix until thoroughly combined.Cooking Directions:Spray broiler pan rack with Pam. Line tray with aluminum foil. Place meatloaf on broiler pan rack and let sit at room temperature for one hour.Preheat BGE to 350°. Using the indirect method of cooking with firebricks, place the meatloaf on the firebricks. Insert polder and set temperature to 160°. Cook until polder alarms.Remove from EGG and let rest for 30 minutes before slicing.Special Instructions:Excellent when served with jalalpeno corn casserole from the forum recipe section.Preparation Directions:Preheat oven to 350 deg. Saute onion, bell pepper, and garlic until just softened.Stir in the Char Crust seasoning and saute for another minute or two.Remove from heat and place in large mixing bowl with meat.Add all of the other ingredients and mix well with hands. Do not over-mix. Meat should be very moist. If too wet and sloppy, add a little more bread crumbs. If too dry, add a little more milk.Mound into loaf pan.Cooking Directions:Bake uncovered for 40 minutes.Raise oven temp to 400 deg and bake for another 20 or 30 min.OPTION: Use to stuff bell peppers. Bake for 35 minutes at 350 deg, then 15 at 400 deg.Special Instructions:&quot;Our favorite is 50/50 beef/pork, or you can use beef/turkey (from newsletter).&quot;Preparation Directions:Crush the 1 ½ sleeves of Saltine crackers fine.Mix all ingredients well.Place on the broiler pan, or fish and veggie grid... one that has holes that will allow grease to drain down. Meatloaf should be about 2&quot; thick all over.Top with ketchup and mustard mix to taste. You can top with bacon bits for added flavoring.Cooking Directions:Cook for 350°F for approx one hour.When doing on the egg, place rack over a drip pan directly on lower grid. No need for a raised grid or firebricks.Special Instructions:I usually mix my own sausage using 1 ½ pounds of fresh ground pork, and 1 ½ Tablespoons of Legg's OldPreparation Directions:Preheat cooker to 350° with indirect setup.Add cherry wood (I use several large chunks).Mix all ingredients together in a bowl.Shape mixture into a loaf and put into an ungreased loaf pan, 9x5x3 inches.Brush top with ketchup and sprinkle with more Cowlick Rub.Cooking Directions:Once cooker is stable, place meatloaf into egg and cook for 1.5 hours until done.When meatloaf is done, remove from loaf pan and let sit for 5 minutes before serving.Special Instructions:Serve with QBabe's Goat Cheese Mashed Potatoes...Very Good.Preparation Directions:Mix all of the ingredients. Marinade the beef (4-5 lbs sliced thin) at least 1 hour -- there is no over doing it. I typically do it (12 hours) overnight. I use a 2 gallon plastic zip lock type bag.Cooking Directions:Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12 or more hours. Turn it every couple of hours. A lot of work for something that doesn't last very long -- not because it won't keep, but it tastes so good!Preparation Directions:While meat is still refrig. cold, coat with olive oil.Cover the entire outside of the meat with the spices listed. In order, garlic powder, blk pepper, cavender's, season salt(light coat) then rosemary.Meat should now be brought to room temp.NEVER PUT COLD MEAT ON THE FIRE!!Cooking Directions:Bring egg temp to 600-700 degrees. (open bottom vent all the way, and remove the daisy wheel all together) A V-shaped roasting rack is desired for a more even cooking.Cook meat approx 20 min at high heat. This will lightly sear the meat.Now place daisy wheel on top and close bottom vent leaving ½ inch opening. Slightly open daisy wheel. Bring temp down to 350. This will take some time, no problem.When meat reaches 130 degrees at the center it's bright pink med rare. This will take approx. 1 hour for a 4lb. roast. The bigger the roast the longer it takes. Allow 15 min of cooking per pound.Special Instructions:A meat thermometer (stick and stay) is a HUGE help. Takes the guess work out of meats cooked level. Remember it will continue to cook after you pull it from the fire.Slice meat at your desired thickness and sprinkle with fresh ground pepper if desired.Lastly, sit, eat, HOLD ON.Preparation Directions:Put garlic salt, and black pepper on the meat and then place the meat on v-rack.Then load the top part of meat with kosher salt. It will look like a snow top.Then place 4 or 5 bay leaves on top.I then place on a cookie pan on the green egg .Cooking Directions:Cook @ 325+- degrees for about 3 hrs.until doneness desired.I use a polder meat thermometer till middle is 175 degrees.Inside is well done and end pieces are just right.Preparation Directions:Place Tri-Tip in Ziploc Bag with Italian Dressing and Balsamic Marinade for 24 hours (I do this 36 hours before cooking)Take out after 24 hours and pat dry with paper towel.Mix all dry ingredients in a bowl to make a rub. Rub Tri-Tip all over with rub. Generously rub into meat, if you don't have enough just mix some more up.Then cover Tri-Tip generously in mustard.Wrap in plastic wrap for 12-24 hours. Store in refrigerator.Take out of refrigerator 1 hour before you plan to put on grill.Cooking Directions:Bring temperature of BGE to 450-500 degrees. Put handful of your favorite soaked chips on fire. I like apple and pecan.With lid up, sear lean side for 4-6 minutes. Turn over so fat side is down, sear this side for 4-6 minutes.With lid down then cook fat side down for about 30 minutes, with temperature between 350-450 degrees. When jucies form on top flip so lean side is down and cook until internal temp of Tri-Tip is about 135 degrees.Let rest a few minutes. Slice thin on the diagonal against the grain starting with small tip of triangle.Special Instructions:It tasts best to serve warm, so timing can be important. Leftovers are great for sandwiches.Preparation Directions:Rub roast all over with Moist Garlic Herb Rub, cover with plastic wrap or large plastic baggie and let refrigerate at least four hours or overnight for a stronger flavor. Soak wood chunks in water for at least 1 hour. Before making fire, remove rib roast from refrigerator to allow it to come to room temperature.Cooking Directions:Prepare fire as directed for grill. Adjust dampers to set grill temperature to between 250° to 300°. Add wood chunks. Remove roast from refrigerator and set rib side down V rack over a disposable roasting pan. Pour 1 cup red wine into roasting pan and place on grill grate. Cover and cook for one hour. Add more wood chunks and turn roasting pan to insure even cooking. Cooking time will vary depending on desired doneness and grill. Slow cooking will insure an even doneness throughout. Allow about 25 - 28 minutes per pound for rare to medium rare. For medium rare remove roast from grill when internal temperature reaches 130° in thickest part. Place on slicing board, cover with foil, and allow to rest for at least 15 minutes or longer if preparing Yorkshire pudding. Roast will continue cooking while resting. Slice thickly and serve with horseradish sauce and Yorkshire puddingSpecial Instructions:Try with tenderloin (shorter cooking time) and sauce bernaisePreparation Directions:For the paste:combine first eight ingredients and mix well.lightly score the top of the roast, and press chopped garlic into the top and sides of the roast. (If you plan to eat this with other people, I highly recommend wearing rubber gloves when you do this part!!) Spread the paste over the roast, and let roast set at room temperature about an hour (while you prepare the fire will do)Cooking Directions:If using smaller chips, soak apple wood chips first, then add to fire. Maintain dome temp at 275-300 degrees.Roast takes approximately 3 ½ - 4 hours to cook at this temp. (Cook to 135 for medium rare. )Allow roast to rest for a few minutes before cuttingSpecial Instructions:I serve this with grilled asparagus and whole muchrooms - which take about 5-7minutes on the BGE, at 350-400 degrees. MAN, is this good!Cooking Directions:Cook at 400°F for twenty minutes per pound.Flour roast and brown in oil. May have to add additional oil.Cook onions until tender. Add flour and briown flour in oil..Put roast back, add 1 cup of water.After one hour, add potatoes, carrots, can of Franco-American gravy and one cup of water. Continue to cook.Watch to make sure it does not stick.This is my mother's recipe. She was a real Southern lady. This is delicious!Preparation Directions:Wash roast with water.Set temp to 300 degrees.Cooking Directions:Bone in Rib Roast. Any size will do. In a large disposable pan, such as a pan to cook a turkey in. Line the pan with foil, enough to cover the top of the roast loosely. Rinse off the roast with water and place in the pan. Pour in enough rock salt to cover the entire roast. Cover the roast with the foil and cook at 300 degrees until it reaches 160 degrees.When finished, the rock salt will have fused together and created a shell around the roast. Break off with a small hammer and dispose of salt. It's ready to carve.Spinach StuffingDiscard tough leaves and stems from one pound of spinach. Rinse leaves, drain briefly and place in wide frying pan. Cover and cook over medium heat just till spinach is wilted, 2-3 minutes. Remove from heat, let cool and coarsely chop.Melt 2 tablespoons of butter in frying pan over medium-high heat, add ½ pound chopped mushrooms, cook stirring occasionally, until mushrooms are soft and all liquid has evaporated.In a large bowl mix mushrooms, chopped spinach, 2 cups shredded cheese, 1 egg beaten, 1 teaspoon fennel seeds, and 1 teaspoon sage leaves. Salt and pepper to taste.RubIn a cup or bowl mix 2 tablespoons minced garlic, 3 teaspoons fennel seeds, 3 teasspoons cracked pepper and 3 teaspoons salt.Preparation Directions:Have your butcher trim and cut a pocket in a whole beef tenderloin. Also get 6-8 feet of butcher's twine.Place the spinach stuffing in the pocket cut in the beef tenderloin. Use the butcher's twine to tie or sew the pocket closed with ½ inch stiches. Pat rub mixture all over tenderloin.Cooking Directions:Cook at 200*-220* over plate setter with drip pan ½ filled with beer (wine, water, etc. may be used). Note use two (2) polders in tenderloin, one in thick end and one in the tail or thin end. The tail end will be well done for those that like it well and the thick end will be medium-rare. Estimated time 4-5 hours at 200*.Special Instructions:The drippings can be mixed with wine, beef broth or both, cooked down for a very nice sauce.Preparation Directions:Split the Tenderloin lengthwise.Mix all the ingredients in a bowl (note:the onions are cooked).Spread the mixture over ½ of the meat.Lay other half of meat on top.Salt and pepper to taste.Lay 3 strips of Bacon on top of the roast.Tie off roast every inch or so with Butchers twine.Cooking Directions:Preheat the Egg to 325.Cook indirect with Bacon up (will take about 1 hour for med. rare).Monitour the temperature with a Polder, etc. (keep dome closed).Remove when internal temperature is about 5 degrees below desired doneness.Allow to sit 10-15 minutes before serving.Slice as you go, do not slice before ready to serve.Special Instructions:If cooked to a little less than desired doneness (rare instead of medium rare. etc.), you can eat in from both ends and reheat the middle a couple of days later.Also makes great leftover sandwiches.Absolutely delicious!Preparation Directions:Mix salt, sugar and spices.Coat tri-tip lightly with mustard, then generously with the rub.Either wrap and refrigerate for several hours or cook immediately.Cooking Directions:Roast at a grill temperature of 240 (about 270 dome), without a drip pan. A 2&quot; thick tri-tip will take roughly one hour to reach an internal temperature of 135-140 (medium rare); flip the top side toward the coals halfway through.After taking it off the fire, let the meat rest 15 minutes before slicing across the grain.Preparation Directions:Marinate the flank steak if you wish, in your favorite marinade - but it is not necessary. Flank steak may be brought to room temperature or taken directly from the refrigerator. Coat with your favorite rub. Char Crust works well.Cooking Directions:Bring your Egg up to 500 degrees. Then grill on the Egg like you would for a traditional steak - at high temperature. Sear on one side for two minutes, flip and sear on the other side for two minutes. Shut your vents top and bottom, and let the steak sit for two or three more minutes, until done the way you prefer your steak - I like mine medium to medium rare. &quot;Burp&quot; your Egg carefully, and remove and let it rest for 10 minutes. Carefully, slice the flank steak in thin strips across the grain, and enjoy!Tried the Quick Grilled Flank Steak last night and it works like a charm. Yum!Cooking InstructionsAllow your steak to come to room temperature. Lather the steak with good old French's mustard (yes, mustard -- it does NOT make the meat taste mustardy, I swear ... do it because you trust me ;) Then, sprinkle on (lightly) some kosher/coarse salt on both sides of the steak. Follow this with a like amount of coarsely ground black pepper, and finish it off with lemon pepper. Your steak should look really yellow-y when you've rubbed it right. Again, no fear, most of this will be seared off/into the crust on the meat. Let the meat stand about 15 minutes out of the fridge before throwing it on the grill.Soak some mesquite wood chunks (chunks - not chips) for at least 30 minutes before lighting the fire. Use mesquite or some other wood that has a strong smoke flavor. Be warned, pecan, fruit woods, etc. will not give the same &quot;smoky&quot; result (due to the short cooking time). Light the egg ... and keep your grate off. Bring the egg up to 700 - 750F. CAREFULLY open the egg and take the soaked wood and put directly on the biggest part of the flame. BE CAREFUL. Put your grate back on. Shut the lid. Your temp will probably drop to 300 (or less). Give it 5 - 10 minutes, watch it closely as it will rise quickly when it does start rising ... It will start smoking/belching white smoke. By the time it hits 700F again, it should be burning relatively clean. Throw your steak(s) on ... near the hottest part of the flame, but not directly over it.Use the recommended cooking time of 3 minutes to a side, carefully monitoring the temp (keep it to about 700F). Both chimney and lower vent are completely open at this time. After 3 minutes, carefully, open the egg and flip the meat, putting it back near the hottest part of the flame, but not directly over it. DO NOT PIERCE THE STEAK WITH A FORK OF ANY KIND - use tongs to flip the steak. Cook it another 3 minutes. Now, you can flip it here ... or not, I choose not to anymore... After the second 3 minutes (6 minutes have elapsed, so far), close the bottom vent completely and then the top chimney. Let the meat cook for 3-4 more minutes (you can work with this last timeframe due to how you like your meat — I like mine medium - medium rare). Open the top chimney completely and then the lower vent completely. Watch the temp gauge closely and it *should* start to rise. If not, with an oven mitt on, open the egg about an inch for a couple of seconds to let in some oxygen and then shut it. Again, temp should start to go up. Your steak should be ready to come off the grill at this time. Total cooking time about 10 minutes.Cooking InstructionsAllow your steak to come to room temperature. Lather the steak with good old French's mustard (yes, mustard -- it does NOT make the meat taste mustardy, I swear ... do it because you trust me ;) Then, sprinkle on (lightly) some kosher/coarse salt on both sides of the steak. Follow this with a like amount of coarsely ground black pepper, and finish it off with lemon pepper. Your steak should look really yellow-y when you've rubbed it right. Again, no fear, most of this will be seared off/into the crust on the meat. Let the meat stand about 15 minutes out of the fridge before throwing it on the grill.Soak some mesquite wood chunks (chunks - not chips) for at least 30 minutes before lighting the fire. Use mesquite or some other wood that has a strong smoke flavor. Be warned, pecan, fruit woods, etc. will not give the same &quot;smoky&quot; result (due to the short cooking time). Light the egg ... and leave the grate off. Bring the egg up to only 500F. (Note that the temperature is significantly lower for this recipe). CAREFULLY open the egg and take the soaked wood and put directly on the biggest part of the flame. Put your grate back on. Center a cast iron (11&quot;) griddle onto the egg's grate. Shut the lid. Your temp will probably drop to 300 (or less). Give it 5 - 10 minutes, watch it closely as it will rise quickly when it does start rising ... It will start smoking/belching white smoke. By the time it hits 500F again, it should be burning relatively clean.Throw your steak onto the cast iron griddle. Cook at 500F for 4 minutes, flip. DO NOT PIERCE THE STEAK WITH A FORK OF ANY KIND - use tongs to flip the steak. Cook another 4 minutes. Shut chimney and vent. Cook additional 9-11 minutes (10 minutes seems to be medium). I only flip the steak that one time. When you are ready to open the egg, open the top chimney completely and then the lower vent completely. Watch the temp gauge closely and it *should* start to rise. If not, with an oven mitt on, open the egg about an inch for a couple of seconds to let in some oxygen and then shut it. Again, temp should start to go up. Take it off the egg and eat (and for those brain-dead enough to actually need that last instruction, please let me offer you some land I own...some say swamp, I prefer to think of it as potential lakefront property).Leave the cast iron skillet in the egg until the egg cools down - otherwise, you run the risk of burning your oven mitts. The steak will have quite a bit of juice when cooked this way, albeit not as much as cooking the standard Infmaous Mustard Rubbed Steak at 700F.You will get a nice even searing of the meat without the charring coming from the direct heat.SO .... BIG QUESTION Is it better than the original way? Yes and no (like I've never answered THAT way before) It does NOT have the intense woodsy flavor since it is not over the flame (which I do enjoy) ... HOWEVER, it is more evenly cooked due to better heat distribution, it does not burn (unless you forget about the damn thing and it cooks into shoe leather, in THAT case you should just pack up your egg and let me take it off your hands ... you, my friend, are dangerous) the sides, and it is easier to get a more consistent steak when cooking "many" steaks. I can get about 6 on my skillet (pressed in tight).Preparation Directions:The real first step is to select the best cut of meat you can find. The steps below work best with a steak ¾ to one inch thick. Aside from that, the steps are as follows:Spread the olive oil evenly over the entire steak - including the sides.Sprinkle the kosher salt on one side of the steak.Sprinkle the black pepper on one side of the steak.Press the pepper firmly into the meat.Let the meat sit at room temperature while you prepare your Green Egg.Cooking Directions:Get the Green Egg roaring - as hot as you can get it. If you've got a thermometer on your egg, Have the needle buried over 700 degrees.Drop the meat on the roaring egg grill, close the lid, and leave all vents open for one minute.Flip the meat and let it cook at roaring temperature for another minute on the other side.After the minute on side two of the beef, close all your vents totally, and let your beef cook for four minutes.Preparation Directions:Aged SteaksWrap the unfrozen steaks in a clean cloth towel and put in the coldest section of the refrigerator.Change the towel daily and turn the steaks over each day as well. Age as long as you feel is necessary. I've done 10 days but will try for more time in the future. Thinner steaks will not need as much time.Olive Oil MarinadeWhen the steaks are aged place them in a plastic bag and pour about ½ cup of the olive oil over them or enough to coat the steaks.I add some of the fresh herbs and some fresh garlic at this point as well. Keep them in the refrigerator for 1-2 days. I've kept the steaks at this point for up to a week also.Cooking Directions:Remove the steaks from the oil and liberally coat them with salt and pepper.Preheat egg to HOT (600-700°F)Place steaks direct on grill for 5 minutes (times are for 2 ½ inch steaks)Turn and grill another 5 minutes and removeThis will leave the center of the steak very pink if not actually cold depending on the thickness of the steaks, times will vary.Special Instructions:Heat oil on the stove until HOT, smoking but not scorchedWhen the steaks are done and brought in, add the herbs to the hot oil for about a minute, don't burn them. Remove herbs from oil.While the herbs are cooking cut the steak into ¼ to ½ inch slices and lay on a heat resistant platter.Drizzle olive oil over the steaks and serve immediately. The longer the hot olive oil is on the meat the more done it will be.Preparation Directions:Pound steak to 3/8&quot; thickness and coat liberally (or to taste) with fresh ground pepper on both sides.Cooking Directions:Get EGG up to 500* and place iron skillet on the grid with olive oil and butter in it. When melted add steak and sear for about 1 min each side for medium rare. Remove steak and add Cognac to the the skillet to deglaze it. Remove Skillet from EGG and add heavy cream to the skillet, mix in the with the Cognac and serve either over the steak or as we like it to the side for dipping. An option is to forget the heavy cream and pour the cognac glaze over the steak.Special Instructions:Serve with baked potatoes, chives, sour cream, butter and asparagus topped with hollandaise sauce.Preparation Directions:# CHOOSE YOUR MEAT WISELY (what to buy): -- Buy top sirloin strip steaks--these tend to have the perfect combination of marble (for taste) and tenderness. Always get the BEST stuff, usually about $9.99/lb. Prime or Angus beef is good stuff. Don't let the butcher sell you Choice or Select for a sale price. I experimented with buying cheaper meat or meat that was on sale--I learned a big lesson: all you get when you carefully cook crappy meat is cooked crappy meat--often tough, fatty, or not very juicy. I firmly believe that 95% OF A GOOD STEAK DEPENDS ON THE MEAT YOU START WITH. Also, avoid buying a display case steak. I always try to get the butcher to cut me one fresh from the center of a large side of beef that he pulls out of a cryovac package from the back refrigerator (Note, if the beef is in a cryovac package, it has been &quot;wet-aged.&quot;); that way, the steak is cherry-red when it is handed to you (it hasn’t &quot;bloomed&quot; yet). If possible, get the butcher to cut your steak 2&quot; thick--you certainly don't want it any thinner than 1.5&quot;--if thicker, you'll just have to add to the cooking time. Note: these steaks should have a nice marble to them, no bone. Also note that the sooner you can cook a steak the better -- I usually try to cook the steak within a couple of hours of having bought it, so I bring it home, set it on the counter (so it can start coming to near room temperature), eat some chips and salsa for a while, then go fire up the Egg.Cooking Directions:# THE RUB (what to buy): Simple is the key here. You want to enhance the natural flavor of the beef, not add a lot to it. So, first buy Kosher sea salt. I think there's a real coarse kind and a less coarse kind--get the less coarse kind. You don't want to be pouring icecream maker salt on your steak. Second, buy spicy brown porter-style mustard. Third, buy coarse ground black pepper or use fresh peppercorns in your own pepper mill. Fourth, buy olive oil, if you don’t already have some in your pantry.# THE SMOKE (what to buy): First of all, never buy wood CHIPS!! Always buy wood CHUNKS. Chips just catch on fire and char whatever you're cooking. I usually buy my wood chunks at Barbeques Galore here in Houston--I can't remember what brand they are, but let me recommend that you buy your wood chunks from a BBQ/grill store that sells the Egg, or just a store that is dedicated to grills--i.e., don't get them from a grocery store. I bought a really inexpensive bag of chunks at Kroger once but was very disappointed in their performance--not very fragrant, very little smoke, and caught on fire easily.Now, I use Mesquite when I do steaks because it has a strong biting flavor that goes great with grilled beef. Also, since the smoke is strong, this allows for its flavor to be absorbed during the relatively short time the steaks will be exposed to the smoke.# PREPARING THE CHUNKS--AN OVERRATED &quot;ART&quot;: Chunks always last longer before catching fire if they have been soaked in water for at least an hour. When I first had my Egg I would keep a sealed tupperware container outside with wood chunks soaking in water. The only downside to this method is that the chunks begin to smell like death (actually, the smell of rotting wood and bacteria). Of course, 10 seconds on white-hot coals gets rid of the death smell and bacteria, but I later discovered a method that helps me avoid this stomach-turning experience. Well, you can just soak the chunks you want to use an hour before you use them, or overnight if you know you will be using the Egg the next day. But recently I have found that if you are cooking just a steak, or a couple of pieces of chicken, or come burgers, you can line the perimeter of your coals with three or four DRY chunks and put your meat in the center of the grill. That way, if the chunks catch on fire, they won’t char your meat b/c the meat will be in the center and the chunks will be burning on the outside. And what I have found is that fist-sized dry chunks will smoke for 10 - 20 minutes at Egg temperatures between 300 to 375 F before they catch on fire. This of course means that if you are cooking something that will take less than 20 minutes, you really don’t need to soak your chunks. Some may argue that you often don’t want more than 20 to 30 minutes of smoke anyway, so don’t ever bother soaking your chunks. Note: I will discuss later WHEN to put the chunks on the coals--this is important (e.g., if you put the chunks on the coals when the Egg temperature is above 400 F, they probably won’t last 5 minutes before catching on fire).# TAKE YOUR TIME: (as you well know, good cooking comes to those who wait): If you can be patient enough, it is best to let the meat come to near room temperature before doing any searing/cooking. What I usually do is set the meat out for thirty minutes to an hour (if it's still cold, it's not room temperature, unless you’re in a really cold room--you know what I mean).# TO BUILD A FIRE - MAKING LAVA FOR THE SEAR: Jack London died long before the Egg had gained popularity in the New World, but man would he have appreciated this experience. Building a good fire took me a couple of weeks of practice. I only met success once I learned the secret: patience. As you might have perceived by now, cooking with the Egg is an experience, a journey--not a quick 21st century mouse-click. It usually takes me about 15-20 minutes before I have brought the Egg to life. What does this look like? Hot, yellow glowing coals, or, as Cameron says, &quot;glowing lava.&quot; You don’t want to see much black. Now, all 20 of these minutes are not spent standing by the Egg (although, with a nice cold Corona, I highly recommend it). The last 5-10 you’re just letting the coals turn into lava.Okay, so, how do you start? There are competing methods used to make a fire in the Egg--the BGE forum suggests a few, and I’m sure your video suggests a method as well. Feel free to use whatever method you like, but I’ll share with you the method that’s been working well for me.To start the fire, I’ve been using these self-striking starters which I buy at Kroger. They appear to be wood particles held together by a paraffin binder. You can get them at most grocery stores I believe. You can also use those lighter cubes called Encendedores--they work well, but I would use two. The important thing is not to use a huge starter piece that will take forever to burn away. The self-striking starters (which are like 5”x2”x0.5”) work really nicely. Before you light your starter piece, put two small, skinny long pieces of lump on the bottom of your fire box. (The firebox should be clean and your grill grate is off at this point.) You will essentially be making a bridge between these two pieces with your starter piece--hence, they act as shims to let air flow underneath your starter piece to help it burn more efficiently.Now, make sure your bottom air vent is completely open. Light your starter piece and hold it vertically (I use tongs) so that the fire climbs it and the entire piece catches on fire. Now, make your little bridge across the two small pieces of lump. Next, starting with large pieces of charcoal, make a pyramid on top of the starter pieces--just 5 or 6 pieces. Let these get burning well, then start to add more charcoal, 5 pieces or so at a time (more as the pieces get smaller), taking care not to smother your flame. You can gradually use smaller pieces of charcoal as you fill the firebox. Before each addition of charcoal, make sure the previous pieces have started to catch somewhat and that you have a nice flame to set the new pieces into. Continue this process until you have filled your firebox just above the level of the air holes with charcoal. This sounds like a long process, but it’s not. To facilitate your flame, you may want to blow into the bottom vent (I use a small hand-held fan, I’ve heard of some people using hair dryers, which add the extra bonus of preheating your air prior to combustion). This can often cut your start-up time in half (I once brought my Mini up to almost 900 F in under 5 minutes using a handheld fan). Once you have a filled firebox with a good flame (not a smoldering mound of charcoal), you can leave the bottom vent open, replace your grill grate, (put your skillet on the grill grate if you’re going to sear in a skillet), close the Egg, leave the top vent completely uncovered, and walk away. It usually takes me at least 10 minutes or so to get to this point. Now, you’re trying to get lava temperatures in order to do your sear, so that is why you want maximum air flow. You may want to go prep your meat at this time (see Prepping the Meat) or wait about 5 mintues and then go prep your meat. After about another 5-10 minutes after closing the Egg, you should return to find glowing charcoal inside and probably some flames shooting out of your chimney and a temp gage that is approaching 750F, which is about where you want it (higher is better) to do your sear. You may at this point want to add more charcoal if your level has fallen below the air holes (this is more important when you’re doing a long or high-temperature cook, but less necessary for a short cook like steak). If you smell gasket melting, you are ready to sear your steak (but prep it first!) IMPORTANT NOTE: When running your Egg at these lava temperatures, it is very easy to get flashback when you open the lid. “Burp” your lid several times before opening and STAND BACK. Look at the Naked Whiz’s website for more details on flashback. (Click here to visit the Naked Whiz's page on flashbacks.)# PREPPING THE MEAT: I usually prep the meat about 5 minutes before throwing it on the Egg (if you prep too early, the salt may remove too much juice from the meat). Your Egg should be roaring at adiabatic flame temperatures right about now, so get out your Kosher sea salt, spicy brown mustard, coarse ground pepper, and olive oil. GENEROUSLY shake an evenly-dispersed coating of sea salt on one side of the steak. Okay, what does this look like? Well, cover the surface of the steak but don’t pile salt on salt. Does that make sense? Let’s put it this way, if you go, --Damn, that’s way too much salt,-- then you’ve probably done just the right amount. Remember, a lot of this falls off during the searing process. Now, work the salt into the meat with your fingers. I do this until I can no longer see any white in the salt. Also, work some into the edge of the steak. Next, grind a generous amount of black pepper onto the surface (not as much as the salt, but a decent amount--I usually do about 20-30 turns of the pepper mill). Work the pepper into the meat just as you did the salt. Flip the steak and repeat the salt and pepper. Now, spread a thin coating of mustard on one side, followed by a light coating of olive oil (I usually just dip my finger in the olive oil and run my finger across the surface of the steak, but a lot of people pour olive oil into a spray bottle and spray a nice mist of oil). Stand the steak on its edge (if you flip it completely, the mustard will end up on the plate, not the steak) and repeat the mustard and olive oil on the other side. Keep the steak on its edge and let it sit for about 5 minutes. Then, you’re ready to sear.# TOOLS: Okay, you’re about to start handling a hot steak over an even hotter grill. I learned the hard way that the tools you use to handle the meat are very important. I’ll go ahead and tell you that, if I can, I always handle the meat with my hands, even pulling it off of a hot skillet or grill. But, if you have to use a tool, DON’T USE A TOOL THAT CAN PUNCTURE THE MEAT. While spearing the meat is the easiest way to pick it up, this creates holes in the meat from which priceless juices escape while cooking. If I don’t use my hands, I use tongs or a spatula. I guess I prefer tongs since the spatula tends to scrape the rub off the meat.# SEARING THE MEAT: Your meat should be about room temperature now. If it’s still cool, that’s okay--you just don’t want it cold and stiff. Now, I've tried searing on the grill grate in its normal position, on the grill grate with the grate sitting basically on the coals, and in a cast iron pan that has come up to lava temps with the Egg. If you're into char crust, the skillet is your best bet. I didn't notice a big difference in how close the grate was to the coals except that it is just plain easier to sear on the grate in its normal position. If you do use a skillet, use a cast iron skillet--don’t use a &quot;nice&quot; skillet. The first time I seared a steak I used our $100 Caphalon skillet and ruined it converted it into my steak-searing skillet. For searing in a skillet, you can put the skillet on the grill grate as you’re waiting for the Egg to come up to lava temps, and the skillet will follow suit. Open the Egg slowly, and throw the steak onto one side of the skillet. Let it sizzle and smoke for at least a minute--I usually let it go 90 seconds. There will be flames all over the steak, but don’t start to panic thinking that you’re burning the crap out of your meat. It’s gonna sizzle and it’s gonna smoke like hell, and the seared side WILL get black in spots, but this will form the tasty crust of your perfect steak (if you don’t like the black crust, you can always flake it off). After 90 seconds (if you’re brave), flip the meat (DON’T USE A FORK TO FLIP!). If the skillet is big enough, sear the other side of the meat in a different spot on the skillet so that you get a hot spot on the skillet. After searing the second side, take your meat out of the skillet and set it on a plate. When the smoke clears, you will see that you have a beautifully seared steak. For searing directly on the grill grate (which is what I always do these days), do the same thing, except substitute the words &quot;grill grate&quot; for &quot;skillet.&quot;# HUNGRY YET? BE PATIENT!: Now, the second most important step--letting the meat rest. I learned this important tidbit from a friend of mine who has been a chef at several well-known steak houses, including Pappas Bros. here in Houston. Meat is mostly muscle that will contract and tighten during the searing process. For a tender, juicy steak, you must let the muscle in the meat relax before you cook your steak at a lower temperature. After much experimentation, I have found that the optimum resting time for a steak is 20 minutes. Any longer than this and the juices start to run out of the meat. So leave the steak on a plate in your kitchen and walk away (if you have a dog, you may not want to walk away) .# QUELLING THE FIRE--PREPARING FOR THE MAIN COOK: After having seared your steak and while your meat is resting, you need to start bringing the Egg down to cooking temperatures. Close the bottom vent until it’s open about 1.5&quot;. Close the top of the Egg and move your daisy wheel until about 0.5&quot; of the top opening is exposed. Also, fine-tune the shutters on the wheel to about 50% open. Wait a few minutes and the temperature should begin to fall. Your target temperature is going to be 400 F. This is the part that takes practice. You shouldn’t have to adjust the bottom vent, but you may have to play around with the daisy wheel to get your temperature stabilized where you want it. The only time I would adjust the bottom vent is to open it up and blow air in if my temperature has dropped below 250 F and fails to recover, or to close it off if my wood chunks have caught on fire or I’m having flame-ups. Hopefully during the 20 minutes your steak has been resting you have stabilized the Egg at around 400 F. Once there, pick out three fist-sized mesquite wood chunks. Have them handy. When you’ve approached the 20th minute of your resting time, open the Egg, remove the grill grate CAREFULLY using tongs, place your wood chunks on the perimeter of the coals (not in the middle), and put your grate back on. Close the Egg. You will notice now that your temperature has dropped probably below 350 F, but it will recover once the lid is closed. If it struggles to recover, open the bottom vent and blow some air in. You may also need to adjust your daisy wheel at this time (it moves just about every time you open the lid). Let the Egg stabilize at 400 F. Shortly thereafter, you should start getting a nice billow of smoke out of the top vent. YOU’RE READY TO COOK!# COOKING--THE PACE QUICKENS: Now the fun part. Just before doing the main cook on the steak, I usually reseason with the salt (lightly this time) and ground pepper on both sides. After reseasoning, take your steak outside. If your Egg is around 400 F and billowing smoke, you’re ready. Open the lid quickly, throw on your steak, and close the lid quickly. Your temperature should stabilize back around 400 F, but if it goes a bit lower, don’t be too concerned--you’re cooking direct by radiant heat from the coals; dome temp is not as critical, but just acts as a good gauge of how much radiant heat your coals are providing. Now, here’s where you have to experiment to your liking. I like my steaks medium-rare; that’s pretty red in the center. To accomplish this, I cook a 2&quot; steak at 400 F dome temp for about 4 - 5 minutes/side (for medium, try 5 - 6 minutes a side). So, wait about 4 minutes, then open the lid quickly and flip your steak, close the lid. Remember, use your hands or tongs to flip the steak if you can—don’t puncture the meat. After 4 more minutes, the steak should be &quot;done.&quot; I’ve never used an instant read thermometer to see at what internal temp I’m removing the steak, but 145 F I think is about the cutoff for medium rare (sometimes this is more medium than medium-rare). Of course, you would want to remove the steak at a temperature below 145, because the temperature will rise probably 10 degrees or so from the time you take it off the grill to the time you cut your first slice. But whether you cook by time or temperature, remember it’s always better to go too rare, because you can always throw the steak back on the Egg and cook it longer. So, start at about 4 minutes per side for a 2&quot; steak, then experiment to your liking. (I should insert a comment here--I cook on a Medium Egg, but this past weekend I cooked 4 fillets and 4 strips on my dad’s Large Egg, and found that the time is a little bit different for his larger Egg. You may need to experiment here with time--but once you get it right the first time, you should be able to duplicate your efforts, provided you are consistent with your steak thickness and grill temperature. When cooking several steaks for large groups, I would suggest investing in an instant-read thermometer (I wish I had had one this past weekend). When using most of the grill space, you’ll inevitably have some spots that are hotter than others (this is what happened to me), so a quick prick with an instant-read probe is your sure-fire bet to pleasing your guests.)# THE MOMENT YOU’VE BEEN WAITING FOR: Remove your steak from the Egg, let it sit for about 2 to 3 minutes to redistribute the juices internally, then slice it thinly and enjoy. You should experience the best home-cooked steak of your life, and probably a steak that is better than what you can get at most nice steak houses. ENJOY!Preparation Directions:Marinade - In a shallow pan large enough to hold all of the chops, stir together 4 Tbs lemon juice, 2 tsp salt, 1 tsp white pepper, and oil. Place room temp veal chops in the pan, coat with the marinade on both sides.After 15 minutes, turn the chops and recoat. Remove after another 15 minutes.Chive cream sauce - Steep the chives in the wine for 15 minutes.In a saucepan over medium heat place the cream, chives and wine, and 2 Tbs lemon juice. Simmer until reduced by one third.Keep warm over low heat. Stir in ¼ tsp salt and 1/8 tsp pepper just before serving.Cooking Directions:Prepare the EGG for high temperature searing. Make a good hot fire as you will need to rapidly reach 700F+ after closing the lid when you insert and turn the chops.When the dome gauge reaches 700F, sear the chops for 1 minute and turn. When temp reaches 700F again, close down vents, turn the chops, and wait for 10 minutes.Remove and serve with cream sauce.Special Instructions:Veal chops only provide a few morsels per chop. Figure 2-3 chops per person. We tend to serve this meal with a salad, scalloped apples, green beans almondine, and a potato (your choice). It tends to be a pricey meal, but well worth the effort for that special occasion.I'd like to add a special thanks to my wife for helping me with this meal. I wouldn't have done it without her - Spin.Preparation Directions:Drain sauce from beans.Fold together all ingredients in a large bowl.Transfer to an aluminum baking pan. A disposable aluminum foil pan works well.Cooking Directions:Place uncovered baking pan in the Egg.Smoke using Apple, Hickory, or Oak wood at (225-275°F) for about 90 minutes or until heated through. Experiment with different woods.Special Instructions:You can substitute skinned red peppers for the green peppers.HINT: Save some of your next pulled pork or brisket to use in this recipe.Preparation Directions:In skillet cook bacon until crisp, add onion and cook until tender but not browned, drain.Combine all ingredients in a 3-quart casserole.Cooking Directions:Cook uncovered on BGE for 1.25 hours at 400.Or, cover and cook in oven for 1 hour at 375, uncover and bake 15 more minutes (omit .5 cup of water if cooking in oven).Preparation Directions:Sort beans carefully. Soak overnight in cold water to cover, then drain and rinse well.Put beans in a saucepan and add enough water to come about 1 ½ inches above them.Add the thyme, fennel, garlic, bay leaf and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 to 1 ½ hours or until beans are tender but not mushy.Drain beans and rinse under cold water for 1 minute to stop the cooking process. Drain again.In a large bowl, combine remaining ingredients and mix well. Add beans, toss, cover and refrigerate. Keeps 4-5 days. Serves 6-8.Preparation Directions:Soak the beans overnight, then parboil for 20-25 minutes in enough water to cover, mixed with the baking soda. You’ll know they’re ready if you pinch a bean and the shell comes off. Rinse the beans well in cold water.Cooking Directions:Cut the salt pork into quarters. Place three of them in the bottom of a 2 quart bean pot. Add the beans. Place the last quarter of salt pork on the top of the beans.Mix the remaining ingredients with enough hot water to make the molasses pour easily and ad to the beans, reserving a little. Bake in a 300° F oven for 6 hours adding the reserved liquid in small amounts to keep the beans covered.Special Instructions:Added note: I HAVE NOT TRIED THIS RECEIPT ON HUMPTY...yet. These could be done on any oven proof pot. It just seems that a real bean pot has something to do with the slow cook time and the overall taste.Preparation Directions:Fry the bacon then cut it up into 2&quot; pieces,dice the onion,saute the onion in some of the bacon grease until it is burned alittle,pour the beans into a BIG bowl,add the bacon and onions to the beans,a couple of spoons of molases and brown sugar (2 or 3 or until it smells good to you)squirt some ketchup and mustard in (again until it suits you)Last but not least add EWPPR until your beans start to smell like chili instead of beans.Cooking Directions:Take half of the final mix, put it in a bread pan cover it with foil but leave the sides open so the smoke can get in, throw a couple chunks of hickory on the EGG and let it go for a couple of hours at 225Special Instructions:Be sure to burn the onion slighltlyInstructions:Drain pintos and brown meat and onion together and save the bacon grease to put in the beans.Mix remaining ingredients.Blend all and bake at 350 degrees from 30 minutes up to 2 hours, covered. The longer you bake this, the better it is.(I found a bag of Ken Stone\'s Smoked Pintos. Couldn\'t be beat!!Preparation Directions:Mix all ingredients and pour into a kettle, or Dutch Oven if you have one.Cooking Directions:Heat uncovered @ 275-300 grate temp.,indirect, with a couple of chunks of your favorite wood for flavor, for 3-4 hours or until liquid decreases to desired consistancy. I like mine on the drier side, more like Boston baked beans. Do not stir during cooking. When done, they will appear dark on the surface. This is the smoke laying on top. Stir to mix smoke into beans and serve hot.Special Instructions:My customers seem to like more 'smoky' beans,but you can adjust wood smoke to you liking.Preparation Directions:Soak beans in 4 cups of water with ½ teaspoon of soda overnight.Drain, put back in pot with 5 cups of water and cook until tender (about one hour).Drain and save cooking liquid.Put beans in a cast iron Dutch oven and add the molasses, brown sugar, vinegar, dry mustard, and meat. Pour all the cooking liquid over the beans.Cooking Directions:Place the Dutch oven uncovered in the BGE on top of fire bricks.Use your favorite wood for smoking. Keep the temperature between 150 and 200 for about 1 hour, less time for less smoke flavor. (If not using wood smoke, start baking at 300 degrees for a total of 3 and ½ hours.)After smoking, bring the temperature to 300 degrees gradually.During the 3 and ½ hours at 300 degrees, stir at hourly intervals.Remove the Dutch over from the BGE when the beans are about the consistancy of a thick stew. Cover the Dutch oven and let the beans rest. The rest of the liquid will be absorbed by the beans.Special Instructions:Like most stews or cassoulets these bake beans are better the second day.Preparation Directions:Smoke chicken on the BGE til well done- when cool remove the skin and pull the meat off the bones, shredding it like pulled pork. Put aside.Cooking Directions:Place all ingredients in a large pot and bring to a boil on medium heat 300°FReduce heat when boiling and allow to simmer for ½ hour until flavors are blended.Remove bay leaf and adjust flavors with salt, pepper, hot sauce, vinegar or additional &quot;liquid smoke&quot; if desired.Special Instructions:Additional chicken broth or water may be added to get the right consistency.Cooking Directions:Brown the meat (not just gray) with half the onions and garlic in a Dutch oven on the stove, stirring often to keep the onions and garlic from burning. If it starts to stick, add more oil. Add the rest of the onion and garlic and all the rest of the ingredients until well mixed and it just starts to boil.I put the pot in the Egg (at ~300*) on a pizza stone for about 2 hours stirring every 20-30 minutes until I'm confident it won't burn. Without the top on the pot, you will get some smoke flavor in the chili, but not much. I add a lump of hickory when placing the open pot in the Egg and it seems about right. You can experiment and find out what amount (if any) suits you. [I have the pot sitting on two firebricks (bottom wrapped in foil) and the temp at about 350 degrees. I used Mesquite chunks rather than the hickory only because I didn't have any hickory. After about 1 hour, I lowered the temp to ChefRD's suggested 300 degree mark.]Special Instructions:You can add water to make it the consistency you like. (I prefer thick and chunky, but you do it like YOU like it.)HINT: if you first wrap the bottom half of your Dutch oven in foil, then you won't have a hard time cleaning the smoke film off after it comes out of the Egg.Text in brackets [ ] indicate a comment by Gordon F. WeisDirections:Put water and all ingredients except meat into saucepan and stir well.Add meat, breaking it up with your fingers as you go.Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it.On the EGG, bring the cooker up to about 350. Allow the chili to cook until texture is the way you want. It may require adding more water and allowing it to cook off.Preparation Directions:Cook meat on BGE until done.Cool meat and cut meat into large chunks.Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion.Cooking Directions:Place onion and meat back into the pot and add one large can of tomatoes - juice and all. Add corn, vinegar, and seasonings. Simmer a few minutes. Add the beef broth to the meat until it reaches the consistency of stew.Special Instructions:Serve over white rice or bread with dill pickles on the side as a condiment.Cooking Directions:In a large pot, heat oil and brown meat well on all sides.Drain and add all other ingredients.Bring pot to a boil then reduce heat to a simmer and cover.Stir occasionally and add a little water if needed.Simmer for 3 hours before serving. Really good if you let it sit in the fridge over night and re-heat the next day.Preparation Directions:In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender.Add broth, potatoes, carrots, salt, pepper and dill weed; bring to boil.Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.Stir in corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield 8 servings(2 quarts)Preparation Directions:STIR together sour cream and cilantro. Cover and chill until ready to serve.Cooking Directions:SAUTE onion in hot oil in a Dutch oven over medium heat 7 minutes or until tender, add garlic, add garlic, and sauté 1 minute. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes.PROCESS 2 cups bean mixture in a food processor or blender until smooth. Return bean puree to Dutch oven. Stir in pork, and simmer 10 minutes. Stir in lime juice.Top each serving with shredded cheese and a dollop of sour cream mixture.Directions:Brown ground beef, garlic bud, green pepper, and red onion in bacon drippings.Add chopped tomatos, cloves, chili powder, salt, bay leaf, tabasco and beans.Simmer 2 hours in AWESOME Big Green EGG for AWESOME SMOKED CHILI.Preparation Directions:Place Meat in large heavy pot.Season with salt and pepper.Add Onions and cover with water.Cook until meat falls from bones (several hours).Remove from heat and allow to cool.Tear meat into shreds and return to stock.Cooking Directions:Add next 8 ingerdients and cook 1 hour, stirring occasionally to prevent sticking.Add all remaining ingerdients and cook over low heat until thick.Special Instructions:Instead of boiling the meats, I like to smoke them in the BGE then, procede with the remainder of the recipe.Preparation Directions:Heat BGE to 375 (roughly)Grease an 8x8x2 square panplace apple slices in panmix remaining ingredients throughly (I recommend using a fork when the butter is added)sprinkle topping evenly over applesCooking Directions:Bake for about an hour or until apples are tender and topping is golden brown.Special Instructions:Best if served warm and good with ice creamDirections:Get the grill up to 400 degrees F.Line a 10&quot; cast iron frying pan with aluminum foil.Butter thefoil lining liberally and set it aside.In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.Add the vanilla extract, eggs, oil, and milk, and stir until well blended.Add the apples and stir to thoroughly coat them with the batter.Spoon the mixture into the prepared frying pan.Place the pan on some firebricks or a pizza stone and cook until fairly firm and golden, about 25 minutes.Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.Pour the topping mixture over the cake in the pan.Continue cooking the cake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.Remove the pan from the grill and then lift out the cake by grabbing the tinfoil and place on a rack and allow to cool for 10 minutes.Then pull the tinfoil down by holding the cake edge with one hand and pulling the tinfoil down around it. Serve at room temperature, cut into small rectangles.Preparation Directions:Put grid in Egg.While Charcoal is ramping up to 350 F temp, stir together butter, brown sugar, walnuts, coconut, vanilla, liquere, and cinnamon in medium mixing bowl until well-combined. Note: this topping may be made up to 2 days ahead, covered and refrigerated.Cut stem ends off bananas. Carefully cut bananas into even halves lengthwise. Do not peel them.Place cut bananas on baking sheet, skin side down.Cooking Directions:Spread topping on banana halves, allowing about 2 Tablespoons per banana half.When bananas have been topped and Egg is at 350 F, place halves on grid, skin side down, leaving ½ inch space around each.Close lid. Top vent should be quarter way open. Bottom vent open about ¼ to ½ inch. Temp is forgiving with this recipe but should keep a range between the 325-350.Cook 17-20 minutes. Finished bananas will pull slightly away from sides of skins and coconut will be slightly crispy. Skins will be dark brown. Do not let coconut blacken. A little charring around edges is okay.Remove bananas with long spatula. Allowing 2 halves per serving, place on plate and top with scoop of ice cream, dollop of whipped cream and an additional dusting of cinnamon, if desired.Special Instructions:Before spreading topping mixture, if it seems loose,add more coconut.Use firm bananas for best results.Use of wood chips is not a good idea; heavy smoke taste to be avoided.Banana halves closest to edge of grid will cook a little faster.Nuts must be finely chopped to spread properly./9j/4AAQSkZJRgABAQEASABIAAD/2wBDAAYEBAQFBAYFBQYJBgUGCQsIBgYICwwKCgsKCgwQ
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IkF+Q4nkv+FHkB6nFJWFJ0f/2Q==Preparation Directions:Combine cinnamon, allspice, ginger, nutmeg and cloves. Store in an airtight container until ready to use.Combine rum, brown sugar, honey, orange juice, lime juice.Cut large fruit into 1-1.5&quot; chunks.Leave strawberries (or other small fruit that you may be using) whole.Thread fruit onto skewers (if you're worried about the fruit spinning on the skewers, use two skewers per kabob).Baste kabobs with the rum marinade.Dust kabobs with the spice mixture and confectioner's sugar.Cooking Directions:Heat BGE to around 400-450F and grill the kabobs until the fruit begins to show grill marks (around 4-5 minutes).Turn and continue to grill until the fruit has softened and browned (about 2-3 more minutes). If you like, you can drizzle the leftover marinade over the fruit before serving.Special Instructions:Mangoes have a pit that is like a large flat vertical disc. Hold the mango so that the narrow end is up. Cut on either side of the stem down the longer sides of the oval (you should be able to tell by looking which way the flat pit runs down the middle of the mango -- if you guess wrong, you'll figure it out quickly!) to give you two pitless pieces. Peel the pieces and cut into chunks. You can try to cut more of the meat away from the pit, but you may not be able to salvage it.Preparation Directions:Preheat BGE to 450-500F (or just leave it there after you do your steaks!).Cut the top and rind off the pineapple and core it. Slice it into discs about 3/8&quot; to ½&quot; thick.Place melted butter (you can melt it on the BGE in a cast iron skillet or on the stove) in a shallow dish. Mix sugar, cinnamon, lime zest and cloves in another dish.Dip each pineapple slice in the butter and give the excess butter a chance to drip off a bit. Next dip the slice in the sugar mixture to coat lightly.Cooking Directions:Grill the slices for about 5 minutes per side or until they are browned or even slightly charred.Remove from the BGE and place on a serving plate. Serve immediately. If you want to, sprinkle the slices with dark rum right after taking them off the BGE and serve with ice cream.Special Instructions:If you really want to show off and have already lost your arm hair from cooking too many steaks, try this: Put about ½ cup of the rum into a small skillet. Warm it for a bit over the (open) top vent of the BGE until it is just warm (look for the very first wisps of &quot;steam&quot; to come from it -- if it is boiling, this won't work!). Hold the rum away from your face and hold a flame over it (the rum, not your face). Use a long match or long butane lighter. The rum should ignite. Pour this over the pineapple and serve immediately (you might want to blow it out just prior to eating it). Note: I will not accept responsibility for lost arm hair, facial hair, or any carpet damage caused by outlandish attempts to show off one's cooking prowess, but I will admit that playing with fire *is* pretty darn fun sometimes . . .Preparation Directions:Line 4 ½ quart casserole dish with pie crust. Mix all ingredients together and pour into casserole.Cooking Directions:Bake at 350 F until golden brown, approximately 45 to 60 minutes.Preparation Directions:Line bottom and sides of 9x13 pan with waxed paper.Cooking Directions:Mix pumpkin, eggs, milk, sugar and cinnamon.Pour into pan. Mix dry cake mix with nuts.Sprinkle evenly over pumpkin mixture.Spoon butter over cake mix evenly.Bake at 350 degrees for 50-60 minutes.Cool, invert on tray. Remove wax paper.When completely cool, mix cream cheese, Cool Whip, and confectioner's sugar for frosting. Frost, then refrigerate.Preparation Directions:Combine first 11 ingredients in a saucepanCooking Directions:Bring to a boil over medium heat and stir until sugar is dissolvedSimmer until most liquid is evaporated and chutney is thick (25 minutes)Mix in the almondsChill and serve coldSpecial Instructions:I used this chutney as a stuffing for a pork loin but it was also good as a dip on crackers or with cheese.Preparation Directions:Wash, remove stems and half jalapeno's lengthwise. Only cut the stem off, don't cut the end of jalapeno off to remove the stem. Remove seeds and veins (leave veins in if you would like a hotter ABT).Use left over pulled pork, or prepare a small shoulder (2lb) for this. Besides pulled pork you can use any meat. Hamburger, or wedges of italian sausage work well also.Cut lengths of bacon strips just long enough to wrap around jalapeno half about twice.Fill jalapeno halfs with cream cheese, top with a small amount of pulled pork and wrap the whole thing with a peice of bacon. I usually hold bacon on top of end of jalapeno and wrap around the middle and come back up over top at other end. Hold bacon ends in place with ½ toothpick each end.Cooking Directions:Get cooker at 325deg steady. You are wanting to get bacon cooked without burning up the jalapeno's. I use a raised grid, and place the jalepeno's on a veggie rack allowing for easy removal when done.Smoking these are even better. Maple wood and Hickory work well.Allow 30 - 40 minutes for bacon to be done. Check them half way through and rearange as necessary to prevent any hot spots burning any.Special Instructions:Cream cheese will not melt out unless the jalepeno is tipped over. After removing from grill let them set for about 10 minutes to let the bacon crispen up. Otherwise eat as soon as you are able to. Have a drink ready./9j/4AAQSkZJRgABAQAAAQABAAD/2wBDAAMCAgMCAgMDAwMEAwMEBQgFBQQEBQoHBwYIDAoM
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2Q==Preparation Directions:Mix all ingredients,except lettuce.Add chopped lettuce and toss.Toss with toasted pita bread chips,serve.Preparation Directions:Boil potatoes. Salt when cooking. Cut as soon as cool enough to touchmix wet ingrediants together. Add sugar and vinegar to sweeten and sour. Put these on potatoes while they are still a little warm. Refrigerate overnight is best.After cool or next day add:Boiled eggsChopped onionsfinely chopped celeryRadishes for colorGreen pepper if you like itIf salad is too dry add more mayo.Preparation Directions:Mix olive oil, vinegar, sugar, and seasoning packets together about four hours before serving.Shake often until well blended.Just before serving layer brocoslaw, nuts, seeds, scallions, and the crunched ramen noodles.Pour dressing over top.Toss and serve at oncePreparation Directions:Cook the Uncle Ben's according to package directions. You may have difficulty finding the &quot;Brown and Wild Rice Mushroom Recipe&quot; which is one of their six offerings. I have made it with just the &quot;Original&quot; and while it is great, the &quot;brown and wild&quot; is far superior in this dish. I even had to have a buddy ship me 8 boxes from Texas where it is made!Cook the almonds and nuts in a skillet with a two or three pats of margarine over a medium heat until brown. Be careful not to burn them.add onions, celery and cook until tender - may need more margarineadd the cooked Uncle Ben's and the dried cherries and stir quite thoroughlyTransfer to a baking dish, spread evenly and top with several pats of real butterCooking Directions:Bake covered for 15 to 20 minutes at 325°Enjoy!Cooking Directions:Rinse rice under plenty of cold water.Bring stock and rice to a boil.Boil uncovered for 5 minutes.Place the pot on the most out of way burner. Cover the rice and turn heat to low.Cook rice for 15 minutes on low. Do not open.Turn the heat off and leave it alone until you are ready for it, at least 10 minutes.In a Cast Iron Dutch oven, place the remaining ingredients except the beer or stock.With the egg at 350-400, put the uncovered Dutch oven on the grill.Sautee the veggies and meat until it is soft but not browned. I used a long handled wooden spoon to stir through the chimney. I never opened the egg.I removed the Dutch oven in order to add the rice and mix it up well.If the whole mixture seems a little dry just add a little bit of beer or stock.Return the uncovered Dutch oven to the egg. The temperature of the Egg was maintained around 300 for this part.Cook for another 15 minutes, stirring often and keeping the mixture barely moist with the beer or stock.Stir through the dome and do not open the egg. I also poured the beer through the top of the dome.Special Instructions:Remove the Dutch oven from the egg, stir, add salt (if needed) and cover while you cook the rest of the meal.Preparation Directions:Whisk together the marinade (first five ingredients). Add the almonds and apricots. Let sit for 2-3 hours, stirring to recoat the ingredients occasionally. Actually, if you are in a hurry, 20 minutes will do it.Cooking Directions:Mix the sprinkles (salt and sugar) together in a small dish. Separate the almonds from the marinade, saving the marinade. Put the almonds in a perforated veggie wok sprayed with Pam. Prepare your Egg for indirect at 300 deg or a bit less (I use a pizza stone). Add some hickory chunks or your favorite mild smoke, then cover your pizza stone with aluminum foil. Put the wok in the egg, spaced up off the pizza stone with some firebrick. Sprinkle with a bit of the sugar/salt mixture.Special Instructions:Let smoke for 10-15 minutes, then here's the secret. Open the egg, stir the almonds around with a wooden spoon, and baste with some of the remaining marinade. Sprinkle on more of the sugar/salt mixture. Repeat every 15-20 minutes until the marinade is gone, and so are the sprinkles. The secret is to keep basting with the marinade until it's gone. This technique will develop a nice coating on the almonds that will hold the sprinkles really well.Cook time is an hour and a quarter to an hour and a half. Be sure to keep a close eye on the almonds during the last part of the cook, and stir often. Don't let them burn!Preparation Directions:Chop onions, basil and peppers.Cooking Directions:Add the onions, basil and peppers and lard to a medium sauce pan.Cook on medium heat until the lard is melted.Pour in the tomatos, add the salt and pepper.Stir frequently until well mixed. Don't cook on too high heat to avoid scorching.Cook about an hour or until it thickens.Special Instructions:If using Jalapenos wear gloves when chopping!!!!Preparation Directions:Preheat oven to 450°. Pour hot drippings from roasting pan (and extra oil if needed) into 10 inch cast iron skillet and heat on bottom rack of oven while preparing batter. Beat eggs and milk together with whisk or rotary beater, add flour and salt and beat vigorously until smooth.Cooking Directions:Add batter to &quot;hot&quot; skillet and oil and bake for 30 minutes. Serve immediately.Preparation Directions:Butter a non-stick round pan. I use a cake pan or a straight-sided skillet.Cooking Directions:Grits vary from brand to brand. Cook enough for 4 servings using chicken broth and/or water in the amount specified, plus the garlic, hot sauce, salt and pepper. When the grits are cooked, stir in the cheese until it's melted. Adjust seasonings to taste.Spread mixture evenly into greased pan and chill until firm. This can be done up to 2 days in advance.When grill is ready, cut grits into wedges and put on a plate. Brush with melted butter and grill until browned, about 3-4 minutes per side, brushing with remaining butter while they cook.Special Instructions:If I'm in a hurry I will float the cake pan in ice water to set up the grits.Directions:Combine all ingredients except the oil. Peanut oil is my favorite to cook this in and here is the important part, make sure the oil is hot enough to evaporate a drop of water when it is dropped in the oil. You must use high heat and never cook too much at one time or it will cool the oil and the hush puppies will be soggy. :~(When the oil reaches temperature, take a teaspoon and scoop enough dough mixture to create a ball that is just a hair to big to eat in one bite. Carefully drop this into the oil. When it floats and is golden brown, use a wire strainer to lift out of the oil and place on paper towels to drain. Break the first couple open to be sure that they are done inside if not cook a little longer this is a feel thing but not hard to get. (THIS IS THE LAST THING YOU DO BEFORE YOU EAT AS THEY ARE AT THEIR BEST PIPING HOT AND GO DOWN HILL FROM THAT POINT ON.) They are not bad cold or cool just not great.One last thing, here is my twist. If you're a chili head, or as we us to say, a real man, try chopping up 1 jalapeño pepper, seed and all, per cup of dough, or if company has a mild taste, fix half with half without. Boy howdy!DirectionsMix it all up...pour in casserole...350 degrees for 45 minutes.Preparation Directions:Spray large rectangular pan with pamIn a skillet over medium heat, brown the sausage for 4 to 6 minutes.Add mushrooms and saute until wilted, about 3 to 4 minutes. Season with black pepper.Remove from heat and cool slightly.In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly.Stir in the flour, baking powder and salt.Add the eggs, a little at a time, and mix until fully incorporated.Stir in the sausage/mushroom mixture, grated cheeses and green onions.Pour into the prepared pan and cover tightly with plastic wrap.Refrigerate overnight or for at least 12 hours.Cooking Directions:Preheat EGG to 400 degrees using an inverted plate setter or fire bricksRemove mixture from refrigerator and bake for about 45 minutes or until golden brown and the ante, slightly jiggles.Remove from EGG and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.Preparation Directions:Core the center of the tomatoes,put the cottage cheese in a mixing bowl,grate the cucumber and onion very fine,now mix all ingredients together.Stuff tomatoes with mixture and sprinkle with paprika.Salt and pepper to taste.You can use cream cheese in the place of the cottage cheese,but the fat content is higher. Serve cold.Preparation Directions:combine all the the ingredients with the medium chopped mango in a stainless steel soup pot.Cooking Directions:Bring to a boil slowly, at medium heat on a cooktop.When boiling, reduce the heat so that you have a gentle boil, stirring every 5 min.Gentle boil for 30 minutes.Remove from heat & laddle hot into the Masson canning jars & seal.Allow to cool at room temperature, then refrigerate. Use as needed (will keep refrigerated for up to 4 month)Special Instructions:Great with Pork, Brisket, Chicken or TurkeyFrom: Internet searchPreparation Directions:Put on your rubber gloves and be careful when breathing.Cut peppers length wise. Seed peppers under running water. Set aside.Soften cream cheese in microwave. 20 seconds max.Dice onions.Grate cheese.In small bowl combine all ingredients. Mix well. Mixture should have a pinkish color.Fill peppers one at a time. Try to avoid getting the mixture over the sides, as it will spill out and make quite a mess. Fill peppers so there is a slight hump in the middle.Cooking Directions:Place 2 firebricks on grid.Get humpty to 400.Cover another grid with HD foil and set on fire bricksApply coating of olive oil.Place peppers on grid with foil.Close lid and try and keep the temp @ 400.Somewhere between 20/30 minutes they will be done. A good sign that they are done is a bubbly affect.Pull them and let rest for 5 minutes. Chow down.Remember, save some for your guests.I gave no exact units of ingredients because I feel this is a personnel choice. experiment. It's more fun. You want to get the right consistency of ingredients to make it "spreadable". I prefer more cheese than cream cheese.Preparation Directions:Set egg up for an indirect cook and stabalize at 350°.In a medium bowl, mix the butter, sugar, egg yolk and vanilla together with a stiff spoon until the batter is creamy.Gradually mix in the flour until well blended, scraping the sides of the bowl down, as necessary.In a small bowl, mix the pecans, cranberries and coconut together and set aside.Transfer the batter to a 9 by 13 inch baking dish and flatten evenly with a rubber spatula (a LeCreuset enameled cast iron works VERY well in the egg).Cooking Directions:Bake toffee batter until slightly browned, about 20 to 25 minutes.Remove from cooker and immediately place chocolate pieces on the top of the cookie, gently spreading to an even coverage as it melts.Sprinkle the melted chocolate with the mixed nutty fruit mixture (you can use as little or as much as you prefer, but I like a fairly heavy coating).Refrigerate at least an hour before serving and then cut into small squares. The longer the refrigeration period, the better.Special Instructions:Nuts and dried fruit can be substituted to your favorites. If you prefer walnuts, use them. If you like dried apricots instead of cranberries, go for it! Be creative and mix things up to your liking.Enjoy!Preparation Directions:Hard-cook and peel the 5 eggs; chop four coarsely and slice the fifth for a garnish (lengthwise, into sixths or eigths looks best)Peel, dice, and cook the potatoes, with a bit of salt.Chop the onion.Cooking Directions:While the potatoes cook --Mix the dry ingredients in a small non-reactive sauce panCream in the two eggsWhisk in the water, prepared mustard, and the vinegarHeat over a low temperature burner, stirring continuously, until the dressing thickens.Remove from heat and whisk in the mayonaise.Special Instructions:Put half the potatoes (preferably still hot) in a large bowl; add half the onion, half the chopped egg, and half the dressing. Layer on the rest of the potatoes, onion, egg, and dressing.Fold gently, to avoid crumbling the chopped egg, until well mixed.Transfer to a serving bowl and arrange the reserved egg in a starburst pattern; garnish with a light dusting of paprika.For less 'bite', eliminate the Coleman's Mustard; for a bit more heat, eliminate the Coleman's and replace a tablespoon of the mayonaise with wasabi mayonaise.Preparation Directions:In a medium bowl, combine all ingredients.Cover and marinate at least 1 hour to develop natural juices before serving. Makes 1 ½ cups. Be sure to wear gloves when handling the peppers.NOTES : Best if made early in the day if having for dinner in order to give the spices a chance to blend.*Be sure to wear gloves when mincing jalapeno's. Do not rub eyes, wash hands thoroughly when finished.Preparation Directions:Mix it all together -- add salt and pepper to taste - enjoy!Preparation Directions:Slow cook a Boston Butt for the barbecued pork and chop. 1+/- lb. = 2 cups. Do not chop too fine, about the size of your thumb nail.Cook the chicken, it can be grilled, boiled, broiled or fried (I slow cook on BGE). A small hen is about 2-½ cups. Do not chop too fine.Cooking Directions:Melt butter in a Dutch Oven (cast iron are best).Add onions and cook till tender, then add the garlic, tomatotes and corn.Simmer 5 minutes.Add pork and chicken.Cover and simmer slowly for 1 hour.Add salt and black pepper, Worcestershire Sauce, Cayne Pepper Sauce to taste and Barbecue Sauce.If mixture is too thick add a small amount of water (beer works fine).Taste.Adjust seasonings if necessary.Special Instructions:Brunswick Stew can consist of almost anything. Some recipes call for Rabbit, squirrel, goat, etc. Add anything you like.Brunswick Stew is great on a cold winter's night with a large slab of Red's Cornbread dripping with butter. You stand a better chance of getting gold out of Fort Knox than you do of getting her cornbread recipe.Many BBQ joints serve Brunswick Stew as a side dish with BBQ pork.Preparation Directions:Using a dressing container add all ingredients and blend with a whisk.30 minutes before serving pour the dressing over a container of fresh Romaine lettuce which has been torn to typical salad size pieces and mix well.Serve on individual salad plates and garnish lightly with freshly grated Parmesan cheese.Special Instructions:Do not save any unconsumed dressing due to the raw egg!this is my very own concoction!Preparation Directions:Cut tomato in half and place cut side up in a drip pan.Soak 1 hickory chunk for 30 minsCooking Directions:Start BGE with pre-soaked chunk of hickory on the coals.Stabilize BGE @ 180 -200 degrees and place drip pan with tomato in center of cooking grate. Close lid and slow smoke for 30 mins.Remove Tomato and allow to cool slightly.Dice tomato into small cubes and add to your rice cooker or sauce pan. Cook rice as you normally would.Sprinkle with parmesan and serve.Special Instructions:Tomato can also be added to already cooked rice. There is much debate over which is better.I usually smoke several tomatoes at once and reserve the others for later use.Cooking Directions:Boil all ingredients, except Certo, for 10 mins.Remove from heat.Add Certo.Pour into 8 - 8oz jars or 14 baby food jars. Fill high enough to ensure that the parafin can be easily removed.Pour 1/8 - ¼ inch melted parafin over jelly to seal.Special Instructions:Pimento may substituted for the red bell pepperPreparation Directions:Preheat EGG to 350 degree.In a medium bowl,mix, onions ,mayonnaise, swiss cheese and tabasco.Spread mixture into 13x9 metal baking pan.Sprinkle parmesan cheese evenly over mixture and sprinkle with paprika to taste.Cooking Directions:Bake 30 minutes or until bubbly.Special Instructions:Serve warm as a dip with your favorite chips or crackersPreparation Directions:Saute onions in butter.Combine eggs and sour cream.Add to onion mixture with ½ the cheese .Season mixture and pour in pastry shell. Top with rest of cheese.Cooking Directions:Bake on Egg at 375 degrees for 40 minutes.Preparation Directions:SPRINKLE THE SHREADED VEGETABLES WITH 1/3 CUP OF SUGAR.IN A POT BRING TO BOIL: OIL, VINEGAR, CELERY SEEDS, DRY MUSTARD & 1 TABLESPOON SUGAR.POUR OVER THE CABBAGE MIXTURE.COVER & REFRIGERATEPreparation Directions:In a large bowl, place cabbage, onion, carrot, jalapenos, and cilantro leaves. Chill until ready to serve.For the dressing: In a blender, place basil, shallot, garlic, and oil. Blend until smooth.Transfer to a bowl and add honey, vinegar, salt, and pepper.Assembly:Pour dressing over slaw 5 minutes before serving. I like to sprinkle a few chili-roasted pecan halves over the top, too.Preparation Directions:Mix all ingredients and allow at least 20 min in the fridge before serving. This slaw is usually served right on sandwich.Directions:Combine all ingredients fo rthe salad & put in baking dish.Combine all the ingredienets for the topping and pour over potato mix and bake @ 350* for 20 min. Best to use a BGE but oven will do.As an aside: My Grandmother and Grandfather on my fathers side lived on Barcus Creek outside of the small town of Whitter, NC. We knew them as Mamaw & Papaw (This is Cherokee for your grandparents if I remember correctly and has nothing to do with the recipe)DirectionsShred, chop or dice all the cabbage mixture ingredients and mix with sugar. Set cabbage mixture aside.Bring all the dressing ingredients to a boil and pour over cabbage mixture and chill overnight.Preparation Directions:Prepare the vegetables: shred cabbages, peel & grate carrots, halve & thinly slice onion.Mix remaining ingredients & toss with the vegetables.Add more salt if necessary. Add more sugar if you're not a Yankee.Chill for several hours.Preparation Directions:remove hard end from asparagus and blanch.Cooking Directions:butter a small grill-proof baking dish. Lay asparagus in dish and sprinkle with salt. drizzle honey over aparagus and top with chopped nuts and crumbled goat cheese. set it on the egg at 350. Toss as needed. should be ready when apsaragus is still a bit crunchy, about 10-15 minutes.Preparation Directions:First, spread out a large sheet of aluminum foil aprox. 24 x 16 on your working area.Place all the cleaned and stemmed asparagus on the foil and add all ingredients evenly to asparagus until well covered.Now, splash some red wine (cabernet) on the top of your bomb and wish it well.Take both sides of your foil and bring them together above the asparagus and fold over until you reach the top layer of your asparagus. Fold over the ends of the bomb so as to create a well-sealed bomb.Cooking Directions:Place your bomb on a smoker grill at 300 degrees for 15 - 20 minutes.Allow your bomb to steam; away from any open flames. Asparagus should be firm and crunchy to ensure proper presentation.Special Instructions:Try to avoid soft, mushy asparagus or your bomb will not explode.Preparation Directions:For each wrap you will need: slice ham, slice swiss cheese, Asparagus spears,¼ tsp. grated parmesan cheeseThe key here is to make sure your ham slice is larger than your swiss cheese slice. Lay slice of ham on flat surface. Top with Swiss cheese slice, 3 Asparagus spears and sprinkle Parmesan on top of the Asparagus. Roll it up tightly and secure it with two or more toothpicks (or skewers).Cooking Directions:Heat Egg between 350-400 degreesCook until ham just begins to brown turning once (roughly 5-7 minutes per side).I cook it direct, but on the outside of the grate where it doesn't get as much flame.This could easily be done indirect, but you would probably need to cook it a little longer per side. Again, just until the ham begins to brown.Preparation Directions:Soak corn in cold water for 1 to 2 hours. Pull back husk, but do not remove, and remove silks. Using a sandwich bag on your hand, rub butter or margarine onto ears. Sprinkle with rub of choice. Pull husk back over ears and secure at the top with a small piece of husk.Cooking Directions:Place on BGE and cook at 300° to 325° for 30-35 minutes, turning often. Place in cooler, wrap with aluminum foil and towel and let rest until main entree is done. Remove outer husk by twisting stalk at the bottom and the entire husk will fall away. Very tender and delicious.Preparation Directions:Husk Corn and wash in waterCooking Directions:Sear corn on high for about 4 minutes (turn every minute) Blackenend is good.When done cut off cob and add to sauted onion/scallions with butter fry for a minute and serve. Little salt and pepper.Preparation Directions:in foil add corn,mushrooms,onions.add a glob of butter,garlic salt.pepper,spinkle a tad of soy sausce roll up in foil and your ready.Cooking Directions:put on bge for 45min to a 1hr or until done.Preparation Directions:Mix up Ginger Soy Marinade in a BGE proof dish. Toss in vegetables and mix to coat with marinade.Cooking Directions:Roast over fire bricks or pizza stone in BGE at 350-400F for 20-30 minutes or until done to your liking.Preparation Directions:Mix all ingredients in large bowl and drizzle enough olive oil over all to coat well. Allow mixture to sit for 15-30 minutes.Cooking Directions:Stir-fry the mixture on the Egg over high heat using a veggie grill pan until desired doneness is achieved.Preparation Directions:Slice the peppers into thin strips.Chop the vidalia onion.Steam the green beans for 9 minutes and cool. Green beans can be steamed up to 24 hours prior to the stir fry. Just keep them refrigerated.Cooking Directions:This recipe is cooked in the small egg. The wok has a 13&quot; diameter and snuggles perfectly into the fire ring.Use direct heat for stir fry. Get the temperature in the egg to 450F to 500F and heat the wok. The wok is ready for stir fry when water flicked onto the wok dances.The stir fry takes a total of 5 to 7 minutes. Adjust your time to your taste.Add the olive oil and red wine vinegar.Add the vidalia onion and toss for approximately 30 seconds.Add the peppers and toss for approximately 30 seconds.Add the green beans and toss for approximately 30 seconds.Add the crushed red pepper flakes.Continue to toss until done.Special Instructions:Play with the veggies mix. Use what you like. I'm sure the variations are endless. Enjoy.Preparation Directions:Mix all ingredients well and stuff into de-stemed mushrooms.This recipe will stuff 10-12 medium mushrooms.Garnish with rub.Add some smoke wood to the fire. (I like cherry pellets).Cooking Directions:Cook for 20 minutes at 250 or until the stuffing begins to color.Remove from cooker and allow to cool for a few minutes before serving.Preparation Directions:Puree the spinach, basil, tarragon, vinegar, capers, garlic and extra virgin olive oil in a blender. This is the Green Sauce.Rub the mushrooms with olive oil and season with salt and pepperCooking Directions:Get the BGE up to 400*. I throw mesquite chips on the fire for this, but you might try any chips or wood chunks that go well with burgers or 'rooms.Grill the mushrooms rib side down for four minutes.Turn them over and spoon the green sauce over the portobellos while they are on the grill. Make a nice puddle just out to the mushroom's edge.Add the goal cheese slices and put a bit more green sauce on top of the goat cheese.Grill for four more minutes.Check for doneness (fleshly texture, moist).Remove from grill and let them cool.Toast your hamburger buns. enjoy.Directions:Remove any stem remnants.Peel the thin layer off the top of the cap by grasping at the edge and lifting and pulling up toward the center of the cap. This will leave the cap top a solid color.Combine the olive oil, vinegar, and other seasonings if you desire.Marinate the caps for 20-30 mins.Cooking Directions:Light the Egg and bring to 250° and add any aromatic wood chips.Place the Portobellos, cap side down, on the Egg grid, close the top and grill for 10 mins.Turn and grill for another 10 mins.Turn again and place a slice of Swiss cheese on each cap, close the lid and allow 2-3 mins for the cheese to melt.Serve on a bun or roll of your choice.Preparation Directions:Remove the stems from the mushrooms. I usually dice the stems and mix with the meat and cheese.Mix the Imitation Crab meat and cream cheese (and diced stems).Cooking Directions:Stuff each mushroom cap with the cheese/crab meat mixture.Put in a wire basket or carefully place in a grilling wok.Cook until cheese has melted good, then serve. It's that simple.Preparation Directions:Core out mushrooms as much as possible leaving them intact.Chop up cuttings and mix all ingredients.Cooking Directions:Cook along side your roast or whatever for about 20 min.and serve as an appy.Preparation Directions:Wash Okra and let dry.Cut off the tough ends and line up on a flat surface largest to smallest(I reverse everyother one to make them stack efficiently). Stick a pair of wooden skewers through the Okra, brush them with olive oil, season them with salt and freshly ground pepper.Cooking Directions:Cook on the grill @300-320 degrees until they are just starting to brown(around 10 minutes, turning them once or twice).Instructions:Mix the water with the salt till dissolved(brine solution). Make more brine solution (1T per cup water) if needed.Wash and cut off the ends of the cucumbers.Arrange some dill and some garlic in the bottom of a deep pyrex dish.Place the cucumbers on top with pickling spices.Add the rest of the dill and garlic.Pour the brine solution over the cucumbers to cover completely (use a heavy plate to weigh down)In 3-5 days the pickles are done [ half pickled, but will continue to get more sour]Place in the refrigerator and enjoy with your meals.NOTE:Any white layer forming on top of the brine is to be removed.Preparation Directions:Cut the lid off the pumpkin just as you would for a Jack-O’-Lantern.Remove the seeds and save for toasting later.Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with this mixture and top with the butter.Cover with the pumpkin lid and place in a baking pan.Cooking Directions:Bake at 350° for 1-1½ hours, or until has set like a custard.Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.This is an interesting substitution for the usual pumpkin pie.BOB’s Notes:For the Q-Fest, I couldn’t find any 5-7 pound pumpkins, only 3-4 pounders, or 15 pounds and up. I finally found the 12 pound pumpkin that I brought. I knew 4 pounds wouldn’t be enough, and not knowing what would be cooking when, I didn’t know how much grill space would be available to cook 3 small pumpkins. I forgot to bring nutmeg, so I substituted Allspice, and probably added more than ½ teaspoon. Larger pumpkins cost much less per pound than the smaller "baking" pumpkins.Be sure to double the recipe if you get a larger pumpkin. I used double everything for the 12 # pumpkin. If there is any left, I, personally think the pie is better after refrigerationDon't quite fill the pumpkin, the custard expands and drips into the pan.Preparation Directions:Fire up your BGE with a nice load of fresh lump. Toss on some wood chips. Get it up to about 550.Puncture the eggplant all over with a fork to let the steam out -- otherwise it will explode. [Two eggplants is plenty for four people.] Char the eggplants over the hot fire, turning them every five minutes or so. Close the Egg in between turns so the smoke soaks in.After about a half-hour, they should be pretty charred and pretty soft. Close the Egg and lower the temp to about 400 and let them simmer for 15 minutes. Take them off and let them cool for a half hour.Cooking Directions:After they cool, cut them open lengthwise and scoop out the insides. Be careful not to get any of the charred skin, but do scrape the carmelized goo off the inside of the skin -- it's the best part.Dump all the pulp into a food processor.Add two finely-minced cloves of garlic, two teaspoons of kosher salt, the juice of half a lemon, two tablespoons of olive oil, and one tablespoon of tahini, which is sesame seed paste. [You can get it at a Middle Eastern market.]Blend it all up. Add more salt and lemon, if you want. Maybe add chile oil. That's it. It freezes well -- does not change the texture much.This is a Middle Eastern dip that'll knock your socks off -- great with cut up veggies or crackers and something cold to wash it down with. Plus, it gives you something more to make on the Egg!!Preparation Directions:If you grow garlic, do this! If you don't, maybe you should, or hook up with some one who does and ask for their flowers.At some point, here in New Hampshire it's July, the garlic sends up a long shoot with something that looks like a mini head of garlic. These are the flowers. Harvest them before they get too big (when you can actually see it sectioning off like a head of garlic then there kinda too big) by cutting down a few inches of the shoot, where it's most tender.Cooking Directions:Wrap flowers with tender shoots in foil with good olive oil and salt and pepper. Roast on BGE until tender. Eat them Like popcorn (only they're better than popcorn - and that from someone who likes popcorn alot!). Try this.Preparation Directions:Steam onions by wrapping each one in a damp paper towel. Microwave at 100% for about 10 minutes or until tender.Spoon out inside pulp leaving 3 outer layers of onion. You should have a circular opening.Place in a casserole dish. Set a side. Combine all other ingredients except garnish.Place stuffing mixture equally into each of the steamed onions.Microwave for 2 or 3 minutes at 100% untill well heated.Special Instructions:Garnish each stuffed onion with 5 boiled shrimp around top edge of onion.Sprinkle center with parsley.Cooking Directions:Use or make a disposable aluminum pan, just a couple of square inches larger than the layer of olives you want to smoke.Put olives in this pan, in a single layer. I usually do about a 6&quot; x 6&quot; size pans worth, so keep that in mind when you need to increase the following qty's...Drizzle about 4 tablespoons olive oil, 3 tables spoons red wine or port, 2 tables spoons finely chopped garlic, 1 tablespoon dried rosemary (or basil or oregano or all 3), and 1 tablespoon rough cracked black pepper, over the olives. (Optional... add a few cloves whole garlic, add some dried tomatoes in oil, add some golden raisins, add some charred red bell pepper, or any type of pepper for that matter.)I smoke on BGE, over lump with just 3 or 4 small chunks of wood (cherry, what have you), at 190 for about 2 hrs, to infuse with smoke-a-roma. Then pump up the temp to 270 or so for about 30 min (til juice starts to simmer) to get the olives coated with the heat-coagulate juices.Basically, you are DONE! The cool thisg about these, besides how delicious they are, is that I almost always manage to be able to throw a batch in on the side of whatever I'm cooking. Don't oversmoke, however, or they can get that slightly bitter twang.Now the interesting part. I screwed this up a few weeks back (I can't remember... I added a little too much oil, or I undercooked them a little), and when they were done there were a few tablespoons of residual oil, loaded, of course, with bits of garlic, pepper, etc. I tried drizzling this over a little parmiaggiano reggiano, and HOO BOY is was fantastic. Smoky, olivey, etc etc. I then drizzled some on top of a tenderloin steak and is was fantastic. Really good, even.
Which leaves me wondering..... theoretically, you could &quot;optimize&quot; this recipe for the original intent (smoked oilves) AND the delicious by product of &quot;smoked oil&quot; (by adding a little extrac oil/wine) or even make a tapanade perhaps, by also rough chopping the ingredients.Oh, PS.... (the disclaimer)... using canned olives in this recipe yield poor results. I use just about every kind of olive imagineable, becuase there a bulk &quot;Olive Bar&quot; at the local grocer. My favorites are Kalamata and Nicoise, but they are all good, as long didn't come from a can. The canned olives never seem to &quot;soften up.&quot;Thanks for all your help! I can't wait to try that "latent skin" pork butt idea, Spin!
Mike/SeattlePreparation Directions:**&quot;Wilt&quot; the lettuce with the hot oil in a large metal bowl. (CAUTION: DEALING WITH OIL IS VERY DANGEROUS. MAKE SURE LETTUCE IS DRY AND ROOM-TEMPERATURE TO AVOID SPLATTERS.)Add vinegar. Add sugaras needed to offset acidity.Garnish with onion, chill and serve. Delicious!Special Instructions:Serve with main course.Preparation Directions:Place the potato and onion in a sheet of heavy duty aluminum foil about 20 x 20 inchs, and dot with butter.Combine the cheese and parsley,Worchestershire sauce,salt, and pepper, and sprinkle over potato's. Fold foil upward around the tater's and add broth. Seal the edges of the foil well.Cooking Directions:Grill, covered, over medium heat (250-300 in the BGE) for 25-40 minutes or untill the potato's are tender.This was the third item done on a new egg. (1st time egger) Recipe is easy
and best of all, NO CLEANUP!!! Every body at the table went back for
seconds until it was gone.
ThanksPreparation Directions:In a medium saucepan, cover unpeeled potatoes in cold water and bring to a boil. Reduce heat and simmer for 10 minutes then drain.Place potatoes in a bowl, cutting larger ones in half if desired. Add olive oil, salt, and pepper. Toss to coat and place in a grill basket or veggie grill accessory.Cooking Directions:Grill tossed potatoes 15 minutes over medium heat until lightly browned, turning occasionally.Place browned potatoes in a serving bowl and add green onions, bacon and salad dressing, toss to coat.Top with parmesan cheese and serve warm or at room temperature.Directions:Slice potatoes crosswise as thinly as you can without getting frustrated. ( I use one of those cheapo plastic mandolines that you see on TV...)Get out a cookie sheet. Rip off a piece of foil that is just a little more than twice as long as the cookie sheet. Fold it in half and put on the cookie sheet. Fold the top half of the foil back and grease bottom half with olive oil, butter (or your favorite brand of &quot;Looks Like Butter!&quot;).Overlap potato slices in columns, repeating until the potatoes are gone or the cookie sheet is full.Drizzle or brush olive oil or 'butter', or grill sauce* on the potatoes. Top with your favorite spice blend, herbs from your garden (or grocery store) and/or some Parmesan (cheddar or whatever) cheese & salt, and fresh ground pepper. PLAY WITH YOUR FOOD Try all your favorite sauces, herbs and/or spices. Fold foil back over potatoes and then fold edges securely over & over each other to form a seal.When the fire is ready, slide the package off of the cookie sheet onto the grill. Cook until potatoes are as cooked or crunchy as you desire.*My favorite grill sauce is Zydeco Grill Sauce sold by Dave's Gourmet 800.758.0372Preparation Directions:Cook bacon; drain, crumble and set aside.Cover potatoes with the quart of hot water and set aside for 10 minutes.Drain water from potatoes.Beat eggs; add potatoes and remaining ingredients, except bacon and paprika.Pour mixture into buttered, 10-inch pie pan.Sprinkle with bacon and paprika.Cover and refrigerate overnight.Cooking Directions:Remove casserole from refrigerator.Place cold, uncovered pie pan in COLD oven or Big Green Egg on pizza stone.Bake at 350 for 40 minutes or until eggs are set.Preparation Directions:Clean and cut potatoes into 6 wedges each.Add olive oil to a glass baking pan or pie pan.Coat one side of each wedge by setting it in the oil and then place them (coated side up) in the pan.Lightly salt, pepper, and sprinkle with essence.Place the butter evenly dispursed on top of the wedges.Cooking Directions:Cook at 325F for 20 minutes.Remove from EGG and flip each wedge.Add equal amounts of the cheese on top of each wedge.Return to EGG. Cook for another 20 minutes or until cheese is bubbly and browning.Special Instructions:To prepare as an appetizer, omit the cheese and cook at 375F. This will produce a french fry crust to the wedge. For a spicier wedge add another pinch of essence when the wedges are turned.Cooking Directions:Put potatoes in a pot of salted water and bring to a boil.Reduce heat and simmer until fork tender, about 12-15 minutes.Remove pan from heat and drain potatoes.Put potatoes back into pot and return to heat.Cook 2-3 minutes stirring constantly to dehydrate potatoes.Remove from heat and add butter and soft goat cheese.Use a hand-held masher to mash potatoes, adding cream until desired smoothness is achieved.Season with salt and pepper.Serve immediately, or for a change of pace, see tip below...Special Instructions:These can be served just from the pot, or for a treat, spray a cassarole dish with Pam and spoon in potatoe mixture. Bake in 350° egg (or oven) for about 15-20 minutes until lightly browned on top.Preparation Directions:Brush cut sides of tomato halves with oil and sprnkle with garlic, basil, and BGE seasoning.Cooking Directions:Place on pizza stone or plate setter and grill at 300° about 4 to 6 minutes. Serve immediately. 8 ServingsDirections:Slice off about 1/4 to 1/2 inch from the stem end of each tomato.Make another smaller slice at the opposite (blossom) end. Make this slice so that the tomatoes will sit flat with with first cut at the top.Remove any remaining portion of the stem.Rub the tomatoes with olive oil. We spill some into the stem hole as well.Add salt, pepper, basil, and parsley to taste.Cooking Directions:Light the Egg and bring to 225°Place the tomatoes on the grid so they are shielded from the direct heat of the fire. See our recipe for smoked trout.Allow 20 to 30 mins for the tomatoes to become soft. Serve hot.Serving Suggestion:These go very well with the cottage cheese mixture from Kaye's Stuffed Tomatoes.Preparation Directions:Peel and slice tomatos, put into a colander and sprinkle with salt.Let drain 10 minutes.While they're draining, bake the pie crust on the egg at 350 about 10 minutes.Mix the two cheeses and miracle whip together in a bowl and set aside.Once pie crust is done remove from egg and let it cool a few minutes.Then start layering the tomatos then basil and green onions and repeat till pie crust is full.Take the cheese mixture and spread on top evenly.Cooking Directions:Bake the pie indirectly at 400 degrees till top is browned lightly about 45 minutes.Remove from egg and let stand for 10 minutes slice and serve....Preparation Directions:Preheat BGE to 350. Grease one 9x5x3 loaf pan.Mix flour, baking power, soda, salt and nuts.In large bowl, beat butter, sugar and egg until smooth. Add second egg, an beat well. Stir in vanilla. Stir in grated apples. Pour flour mixture into batter. Stir only until moistened. Scape into loaf pan.Bake for 50 to 60 minutes or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on rack to cool.Preparation Directions:Put the water in the bread machine, add the yeast, and swirl to dissolve.Add the flour, then the salt, and set the machine to the &quot;dough only&quot; cycle (on my machine, this mixes the dough, kneads it, lets it rise once, and punches it down).Dump the dough on a floured surface and gently roll and shape it into a long oval by tucking under the edges.Transfer the loaf to a pizza peel (or cutting board) that has been liberally sprinkled with cornmeal.Dust with flour, cover loosely with a kitchen towel, and let rise at room temperature until at least doubled (this can take a few hours).Cooking Directions:About 45 minutes before baking, start the fire in the BGE. Place the pizza stone on the grid and set the temperature to 500 degrees.Mist the loaf with hot water from a pump spray bottle, and sprinkle on the seed topping. Using a very sharp knife, slash the top diagonally in a couple of places.When the BGE is thoroughly preheated, throw a large sprig of fresh rosemary onto the coals. Quickly sprinkle the pizza stone liberally with cornmeal and slide the loaf onto it. As you are closing the lid, pump 3-4 blasts of mist from the spray bottle into the BGE. Repeat this in 2 minutes. Then reduce the temperature to 425 degrees and keep it there.After 20-25 minutes, stick an instant-read thermometer into the center of the loaf. It's done when it reaches 200 degrees F. Cool on a rack for at least 15 minutes before cutting.Special Instructions:You can of course experiment with other toppings and herbs.If you don't have an accurate scale, you will have to judge the flour quantity by the dough consistency (don't make it too stiff). It should take between 3-1/3 and 4 cups of flour.Preparation Directions:Cut bread loaf lengthwise and lay the 2 sections side by side cut side up.Butter each side to your liking (I use real butter).Sprinkle garlic salt or spread minced garlic in a quanity that suits your taste.Use a full 5 oz of parmesan cheese on top of the 2 sections then sprinkle paprika, parsely flakes and ground pepper on top.Cut the 2 sections half way through with a bread knife making 2-3 inch wide pieces that will tear apart easily when done.Cooking Directions:While you are busy pulling pork or making final preparations of other BGE foods, place the bread on a bread stone heated to 350* in the BGE.Let this bake at 350* for 10-15 minutes until cheese is melted and has browned slightly on the surface. Remove and serve.Preparation Directions:Spray an 8-inch square baking pan with nonstick cooking spray. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan.Cooking Directions:Bake in the egg (directly on the grill, no plate setters, etc.) at approximately 425 degrees until firm to touch, about 30 minutes.Preparation Directions:Mix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside.Mix the raisins, ginger and almonds in a separate bowl.Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Then flatten out the dough on a floured surface with a rolling pin.Cooking Directions:&quot;Slap&quot; the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the egg to ensure that the bread doesn't burn. One flip of the bread may be necessary to be certain that the bread is baked evenly.Try baking a piece of plain bread without the filling.Other fillings, including onions and garlic, are also very good, but &quot;Passage Naan&quot; is my favorite.Special Instructions:After removing the naan from the egg, brush the surface with some butter and serve.Preparation Directions:Warm the yogurt and stir in the milk until thoroughly mixed. Remove from the heat and cool. (This can be done in a microwave.) Place the yogurt mixture in the mixing bowl for a very heavy mixer, such as a KitchenAid. Otherwise do this by hand. Add the baking soda, sugar, 2 tablespoons of the butter, eggs, and yeast. Mix until the yeast dissolves.Stir in the flour and salt.Using the dough hook for your electric mixer, knead the dough for 15 to 20 minutes, until smooth and elastic. Place the dough on a plastic counter and cover with a large stainless-steel bowl. Let the dough rise to twice its size, about 2 hours.Dust your hands with flour. Knead the dough again for a few minutes and divide into 8 balls. Roll each ball into a 10-inch pancake. Pull each pancake gently to give it an oval shape. Cover with plastic wrap for 20 minutes. Do not stack the pancakes as they will stick together. I use plastic trays covered with plastic wrap.Cooking Directions:Heat your oven to 450 along with the clay tiles for baking bread or and upside-down baking sheet. Mix the remaining 2 tablespoons of butter with the poppy seeds. Place a bit of flour on a small plywood board and place a loaf on the board. Brush the top with some of the butter and seeds and then slide into the oven. Bake just until the bubbles that form on the dough turn a bit brown, about 4 minutes. Remove from the oven using the plywood board and brush the bottom of the loaf with a bit of water. Stack the loaves and cover with plastic wrap until serving time.I copied the recipe from the book verbatim.
I have made this recipe many times before I owned the egg and before I had kids. I love it. Earlier in the book the author states that a tandoori is ready "… when the temperature hits 900… " I want to try baking this bread at that high of a temperature in the egg, if I ever get the time. Also, I do not use the seeds and instead of butter I use ghee (Something that my wife's roommate in college showed me now to make).
Furthermore, I do not own a KitchenAid so I did the mixing and kneading by hand.Preparation Directions:Put about 1 cup water into the mixer bowl. Sprinkle the yeast over it. While mixing with either the mixing blade or dough hook, add flour about ¼ cup at a time. Gradually add the flour until it gets to the consistency of thick pancake batter. Continue to mix the dough until it forms gluten strings and has a shiny gloss. The dough should pull from the side of the bowl and from the beater when it is lifted.Cover dough loosely with a plate or plastic wrap. Pour beer into another bowl, add oat bran. Let soak, covered loosely. Let both dough and bran sit overnight in a cool place, about 60-70 F.In the morning, add the bran and mix on slow until well mixed. Add the rye flour while mixing. Add flour a bit at a time until it reaches pancake batter consistency. Continue kneading until the batter has fully developed the gluten - it will be stringy looking when lifting it with a dough hook or spoon and will have a sheen. Add the salt dissolved in a little water and the sherry. Mix until the gluten strings form again. Continue adding flour a bit at a time until the dough reaches a soft wet dough stage. The dough should just start climbing the hook. If too stiff, add more water and knead. Continue kneading until the dough is very smooth, very elastic, and has a sheen. (This takes awhile.) The dough should be elastic and smooth and just keep its shape. When scraped off the dough hook, it should come off cleanly. Turn the dough into an earthenware bowl that has a bit of water in it to lubricate it. Turn it over to get the top wet. Cover loosely with a plate or plastic wrap. Let rise in a cool place (less than 70 degrees) until doubled and poking it with a finger leaves an indentation in the dough that doesn't spring back. About 4 hours or so.Turn the dough onto a floured board. Let rest, covered for 15 minutes. Gently knead in a bit more flour until it holds its shape and is just not sticky. Don't add too much flour. The wet dough gives it the holey, chewey texture. Press out all the air pockets. Form into loaves. For focaccia, flatten to about a half inch thickness. Place on a well floured cloth dusted heavily with rice flour or flour and oats. Let rise, spritzing several times with water to keep the top moist. Don't let it over rise (depending on temperature, about 2 hours or so).For focaccia, poke a bunch of indentations into the top of the risen bread, then drizzle with a good quality Extra Virgin olive oil, sprinkle with basil and fresh grated Parmesan. (Other options are olives, other herbs like sage or rosemary).Cooking Directions:Heat the BGE to 550 degrees, configured with firebricks and a baking stone. Let the BGE and bricks get completely hot (30 minutes preheating).Flour a peel well with rice flour or flour and carefully move the focaccia or loaves onto the peel. If loaves, slash the top at an angle with a very sharp knife or lame and sprinkle with oats, then spritz liberally with water. With a sharp jerk, slide the bread onto the stone and quickly close the lid.Bake, keeping the temperature at 500. Remove after top is nicely browned; turn if one side gets more browned than the other.Special Instructions:All ingredient amounts are approximate.Getting the dough to the right texture and the slow cool rise is the key to this bread. The temperature of the rise determines both the length of time it takes to make the bread and the flavor of the bread. Slow rise breads also keep longer.This bread takes about 24 to 48 hours to build, depending on temperature, but most of the time it's rising.It's easiest made with a strong mixer like a Kitchen Aid. If using a Kitchen Aid, keep the speed at 1 or 2.Preparation Directions:First, chop up and saute half an onion on low in a covered skillet in a tablespoon of olive oil. Toss in three chopped cloves of garlic. Let it simmer for 15 min.Put 2 teaspoons of yeast into ¾ cup of warm water. Let it start bubbling.In your food processor, using the dough hook, blend the onion/garlic stuff, 3 cups flour, one and a half teaspoons of salt, a teaspoon of brown sugar, and a tablespoon of wheat germ. Now dribble in the yeasty water. You may have to dribble in more water till the dough forms up.Put it in a plastic bag to rise, for at least an hour. [It'll keep in the fridge for a week at this point.] Punch it down, let it rise again, and then form the loaf into a round ball.Cooking Directions:Spray the inside of your cast iron dutch oven with nonstick spray. Heat the Egg to 400 degrees. Put a layer of firebricks onto the grill. Put the dutch oven on and let it preheat for at least 20 minutes.When you are ready to put the bread in, spread a little oil on top of the loaf and sprinkle on a little salt. Slice a big shallow &quot;X&quot; onto the loaf; it'll spread out better while its baking.Plop the loaf into the oven and cover. Cook one hour at 400. No peeking.Lift it out of the oven after an hour. [Leather gloves help a lot.] The crust should be thick, crispy-chewy, and golden. The inside will be softer than in a conventional oven, since the dutch oven retains moisture. Slice and serve, or just tear off big hunks.Preparation Directions:Dissolve yeast in warm water in large bowl. Stir in sugar, salt and about two cups of the flour and mix until smooth. Gradually stir in remaining flour to make dough workable.Knead the dough onto lightly floured surface until smooth and elastic, about eight to ten minutes. Place dough in a very lightly oiled bowl and cover, let rise in warm place until doubled in size, about 45 minutes to one hour.Punch the dough down and divide into 6 balls. I generally place them in a baking pan, side by side and cover with plastic wrap. They will need to go about 30 minutes, then roll the dough balls into circles. You are shooting for a circle that is about six to seven inches, but they need to be no less than 1/8th inch. Place the individual circles on pieces of foil and allow to rise for about 20-30 minutes. During the last rise, cover the individual rounds with a damp paper towel.Cooking Directions:I setup my large BGE with firebricks covering the grill and placed a pizza stone on top of the bricks. The fire box would be full, as if you are making steaks. We will be cooking at 500 degrees, so you don't want to have to add more fuel into the cooking.Before the last rise, I would fire off the Egg and allow to come up to temperature with the fire brick and pizza stone. Once the temperature is at 500 degrees, you can place the dough round on the stone. It will take about six to ten minutes to bake the bread. We are looking for the top to be light to golden brown and fully inflated. Use a flashlight to peek in the top of the Egg. Sometimes you may get a round that doesn't inflate. It is still very good to eat, don't throw it away.Special Instructions:When you take these breads out of the Egg, just toss them in a big paper bag. This will keep the bread from drying out. Once they are cool, you can freeze the rounds in a freezer bag for up to six months.Preparation Directions:Beat together eggs, milk, and sugar. Add cheeses, melted butter, and herbs and mix well. Add flour and baking powder. Pour into a 13 x 9-inch baking dish sprayed with non-stick coating.Cooking Directions:Bake on the egg (directly on the grill, no plate setter, etc) approximately 45 minutes at 325-350 degrees until knife inserted in center comes out clean.Let it rest for 5 minutes before servingPreparation Directions:The BGE should be set up for baking with a pizza stone. Allow the BGE to stabilize at 350 degrees.Allow the frozen bread dough to thaw. It will be very sticky, so place it on a floured cutting board. Note: You just want the dough to thaw. Don't let it rise. Once it is thawed, cut ½-inch slices off the loaf. Each slice should make a ball about the size of a golf ball. Coat the slice with flour so you can handle it and then form it into a ball by pulling the edges towards the center and pressing down. Think of a pin cushion. Do this until the ball is formed and you don't have any stray edges sticking out. Prepare as many balls as you desire, perhaps four per person. (Don't worry if your dough balls are flat like a pin cushion. They will assume the ball shape when they bake.)Cooking Directions:You will be cooking the dough balls with the Ham and Egg Fry Up (separate recipe) so make sure you leave room for the dough balls when you place the serving dishes for the fry up. Place the dough balls on the pizza stone at the same time you start the fry up. Cook at 350 degrees for 20 minutes. When done, brush with garlic butter.Special Instructions:Serve with the Ham and Egg Fry Up in a basket lined with a towel to keep them warm.Preparation Directions:Stabilize your BGE at 350 degrees. Place a plate setter on the grid and place a pizza stone on the plate setter. (Or use your own setup for using the pizza stone.) Allow the stone to heat up to dome temperature.Spray the serving dishes with olive oil or coat them with butter. Place the serving dishes in the hot BGE on the pizza stone. Leave room for the baked dough balls. Allow them to heat up for 10 minutes before you start cooking.Place all the ingredients for each fry up, except the eggs, in separate bowls, so that you can quickly dump them into the serving dishes. The goal is to have a single layer of ham, mushroom and tomato in each dish. You don't want it all piled up or it won't cook right. Crack two eggs for each fry up into another set up bowls so you can quickly pour the eggs over the other ingredients when the time comes.So, what you should have for EACH serving is a serving dish in the BGE heating up, a bowl containing the ham, mushroom and tomato, and a bowl containing two eggs.Cooking Directions:Once the serving dishes have been in the BGE for 10 minutes, as quickly as practical, dump the ham/tomato/mushroom mix into the hot serving dishes. Then, dump the eggs over the top of the ham/tomato/mushrooms. Place the dough balls (see separate recipe) on the pizza stone around the serving dishes and close the BGE. Cook at 350 degrees for 20 minutes.Special Instructions:Serve the fry up in the hot serving dishes. Brush the baked dough balls with garlic butter and serve in basket lined with a towel to keep warm.In England, you might have this for breakfast, lunch or dinner!Preparation Directions:Rinse and clean the spinach well. Cook the spinach by placing in a pan over medium-low heat. Stir occasionally. In about 3-5 minutes, the spinach will be done. Place the cooked spinach in a sieve and allow to drain.With your egg setup with firebricks or pizza stone, Pre-heat to 400 degrees.In a large saucepan, melt the butter and cook the onions and shallot until soft. Stir in the flour and mix it with the onions and shallots to form a roux. Add the milk and stir until it is thick. Remove from the heat and allow the mixture to cool. Slowly stir in the eggs. Press the spinach to remove as much of the water as possible, I even squeeze it my hands. Chop the spinach and add to the saucepan. Stir in the cheeses, nutmeg, hot sauce and salt and pepper.Cooking Directions:Roll out one of the piecrusts between two sheets of wax paper and line a 9&quot; pie plate. Prick the bottom crust with a fork. Cover with two sheets of tin foil and use pie weights. Bake the bottom crust for 20 minutes to allow it to set.Remove the bottom crust from the egg. Spoon in the spinach filling and place the top crust on. Seal the crust and cut slits in the top crust to allow steam to escape.Bake the pie at 400 degrees for 45-60 minutes or until the top crusts is golden. Use a flashlight through the chimney to see the color of the top crustAllow the pie to cool slightly before cutting.Preparation Directions:Start BGE - get temp. steady at 450 with a pizza setup, however it is that you do that, i.e. place setter or pizza stone etc.Prepare the dough, let it rise per instructionsPlace the dough on the pizza stone, brush with olive oil, sprinkle parmesan cheese on and place in pre-heated egg and cook for about 6 minutes - you want to cook the dough about 60% doneTake the dough out of the BGECooking Directions:In a skillet, saute the mushrooms, sun dried tomatoes, and pepper for about 6-7 minutesPlace the pepper/mushroom/tomato mixture on the doughSprinkle the remaining ingredients on the pizza, cheeses lastBake in the BGE for another 7-10 minutes or until the cheeses are meltedLet stand for about 5 minutes before servingSpecial Instructions:You could precook the crust in an oven if it would be easier.Preparation Directions:heat the oil in a skillet and brown the sausage - set asidein the same pan, saute onion and pepper for 5 minutespress the dough out into a 12 inch circle, dough recipe makes 2combine remaining ingredients in a large bowl, add veggies and meatmix wellplace ½ of the filling on ½ of the calzone, fold dough over to make a half circle, seal the edges wellrepeat for the other calzoneusing a fork, make several holes in the calzoneCooking Directions:preheat the egg, using an indirect setup, to 450 to 500 degree dome temperatureplace calzone on the pizza stone and cook until golden brown, usually 15-20 minuteswatch through the chimney for donenessSpecial Instructions:be sure not to allow any of the calzone to hang over the edge of the stone as the crust will burn at these high temperaturesPreparation Directions:combine water and yeast in a bowl, let it rest for 5 minutesmix in 1 ½ cups of flour and oil and salt and combine welladd remaining flour as needed and knead until smooth, not stickyplace in a lightly greased bowl to rise for about an hour (doubled)punch down and divide into two or more portionscover and let rest for 20 minutesthe dough is now ready to shaped, topped, and cookedPreparation Directions:In this recipe, a deep dish pizza is prepared inside a bottomless springform pan or baking ring and the Super Peel is used to place it directly onto a preheated baking stone, where it is baked to a golden perfection.Equipment Required:Springform pan (9&quot;x11&quot;) or same sized baking ringSuper Peel (recommended)About 2 hours before needed:In large bowl, dissolve into 2 cups warm water: sugar, yeast, 1 Tbsp salt. Mix in 2Tbsp olive oil. Gradually add flour, blending with large spoon.Turn dough out onto a floured surface and knead until smooth and springy. Oil a large bowl, and place dough in it. Cover and let rise until doubled in bulk (1 to 2 hours).PreparationBlend tomatoes, ½ tsp salt, pepper, oregano, basil and 1 T. olive oil. Set aside.In large skillet, cook sausage. Drain well and set aside.Cut onion and peppers into medium sized pieces and cook in uncovered fry pan until soft. Drain any free liquid and set aside.Preheat oven (grill) and baking stone to 450 F for at least 40 minutes before baking.Punch down dough, divide into 2 pieces. Form into flattened balls and cover with plastic wrap.Place dough into a bottomless springform pan ring or baking ring on unfloured surface. Spread dough across bottom and at least half way up inside wall of ring. If dough slumps down sides, simply press it up as fillings are added.Layer on each dough, in this order: 2 C. mozzarella, ½ of onions and peppers, ½ of sausage ,and finally ½ of tomato mixture. Fillings should be just about even with top of dough.Sprinkle with ½ C. parmesan, 1 C. mozzarella, and additional oregano if desired.Slide well floured Super Peel* under assembled pizza and ring and use Super Peel to place assembled pizza and ring onto preheated stone. Leave ring in place during baking.Cooking Directions:Bake for approximately 20 minutes, until golden brown.Remove pizza from oven and onto cooling rack. Remove ring and allow to cool 5-10 minutes before cutting.Special Instructions:* This procedure is not recommended without Super Peel tool, and has not been tested on a standard peel, because of probable difficulty sliding the mass onto oven stone. However, the results are worth having the right tools. Super Peels are available from The Baker's Catalogue at www.bakerscatalogue.com or contact me for more information.Sauce Cooking Directions:on medium heat saute onions in the olive oil for a few minutes.add the tomatoe sauce, salt, pepper & herbs.stir from time to time, cooking for 20 min.Dough Directions:Pour water into processor, add yeast - give a quick pulse.Add about 1 cup breadflour, salt & oil - give a few quick pulses.Add 1 ½ cup more breadflour & process to form a ball- adding more flour as needed.The dough should not be sticky, so adjust the flour used to get a fairly firm, smooth dough.Remove from the processor bowl & place on a floured surface to knead it a few more times by hand.Place the dough in a covered bowl to rise til double +/-1 ½ hours.Remove from the bowl, punch down & form ino two balls that can be rolled out into two 12&quot; pizzas ( you may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients).Cooking:Cook on the BGE at 400°F for 35-40 minutesPreparation - DoughThis dough is prepared using the dough cycle of a bread machine.Place ingredients into the bread machine,set the dough cycle,and let the machine do its work.Divide dough into 8 equal pieces and wrap in plastic wrap.Keep cool until ready to bake.Preparation - SauceCombine all ingredients into a saucepan and simmer for 45 minutes.Stir sauce throughout the simmer. Let cool.Baking InstructionsLight the egg and place the plate setter and pizza stone in the egg when the internal temperature reaches 200 °F.Bring the egg to 500 °F to 530 °F and let the temperature stabilize for to 45 minutes.Prepare the calzone with ingredients that you like;different cheeses, sausages*, pepperoni, vegetables are all good.Roll each dough ball into a thin rectangle.Sprinkle corn meal on the pizza peel and put the rolled dough on the peel.Place the sauce and ingredients on one side of the rectangle.Fold over the dough and crimp the open ends tightly.Spread olive oil on top of the dough**.Bake for 18 to 20 minutes.*Recommended to precook all meats prior to baking**OptionalGo to http://www.mindspring.com/~mpujda/mrspujcalzone.htm for the recipe.Preparation Directions:Remove old charcoal from the firebox and save for another day. You don't want to risk smoking your pizza as the taste is lacking. Oak lump adds only a hearth baked flavor to the pie. Light the coals and install the grill.
Set the firebricks on their side in a &quot;Y&quot; pattern and set the pizza stone on top of them. The top of the stone should be slightly above the lid opening. This will allow access to insert and remove the pie with ease.Close the dome and allow the stone to heat to a regulated dome temp of 550F (20-30 minutes). All toppings should be prepared before the pie is constructed.Mix the two cheeses to blend.Cooking Directions:Punch down the risen dough and divide into 4 equal pieces.Store the unused portions in the covered bowl.On a lightly floured surface roll the dough out to make a 9-9 ½&quot; circle.Transfer the dough to the peel that has been dusted with cornmeal.Push and stretch the dough back into shape. Pinch the outer edge to form a small crust. spread the sauce on the dough to within ½ inch of the edge.Sprinkle the mix of cheeses on the pie. Add the toppings of your choice. Don't press the toppings into the pie, just set them where you want them.Give the peel a shake to make sure the pie isn't sticking to the peel. Open the EGG, set the pie on the stone by sliding it off of the peel by shaking, close the dome, and wait 8 minutes.Open the dome and peek at your creation. If the toppings are done to your liking, remove. If not, close and wait 2 more minutes.Remove. Slice and serve.Special Instructions::Smaller pies are easier to handle when learning the use of the peel.A cold EGG and the use of a folded hand towel on the peel will give you a feel for how the pizza will work when using the peel.Meat toppings that need to be completely cooked through or produce a lot of moisture/grease (bacon for example) should be precooked to a not quite done state before being placed on the pie.Preparation Directions:In a measuring cup add ¼ cup 105°F water and ½ the sugar. Mix to dissolve.Add the yeast and mix to dissolve. Set aside.To a mixer bowl add the flour, cornmeal, salt, olive oil, and ½ the sugar. Mix well to blend.When the foam on the yeast mixture reaches the ½ cup mark (10-15 minutes) add it to the bowl and set mixer to stir.Using the measuring cup, slowly add water until a tacky (not sticky) dough has formed.Roll dough out onto a floured surface and knead until the dough is smooth and elastic (3-5 minutes).Place in a lightly oiled (olive oil) bowl, roll to coat, and cover with a hand towel. Place in a warm spot and allow to rise until doubled in size (1-2 hours).Special Instructions::Rising time can be shortened to 45-75 minutes by using a warmed oven. Preheat the oven on warm and then turn off. Add the covered bowl to the oven only when you can grab and hold the oven grate with your bare hand without undue discomfort.Preparation Directions:Steep dried herbs in wine for at least 15 minutes.Cooking Directions:Over medium heat, saute onion and garlic in the olive oil until onions are translucent, stirring frequently. Add tomatoes and paste, then herbs and wine. Cover and simmer for 20 minutes. Remove from heat and puree in a blender until smooth. Return to pan and simmer without cover until sauce thickens.Special Instructions::For a sweeter sauce, use sweet white wine and add 1 teaspoon sugar. The recipe can be multiplied and the extra canned in pint jars for later use. It can be made up the day before.Preparation Directions:Combine all ingredients in a saucepan and simmer over medium-low heat until reduced by about 20%-25%.Allow to cool and place in the refrigerator over night if you can for the flavors to continue to meld.You can also freeze if you wish for longer term srorage.If you are serving with Calzones as a side sauce, you may want to add a little water to thin it out and microwave to reheat.If you are using on a pizza it works well directly from the refrigerator.Preparation Directions:Proof the yeast in 1 cup of warm water.Dissolve the honey in the water and yeast mixture and let the yeast proof.Mix the white unbleached flour and the whole wheat flour in a large mixing bowl.Place 3 cups of flour in the mixer's bowl and add the yeast, water and honey mixture.Slowly add the olive oil, remaining 1 ½ cups of water, sea salt and remaining flour. Let the dough hook work for you to get the dough into a tacky-feeling ball.Remove the dough ball from the bowl and knead 3 to 5 minutes until smooth.Place the dough ball in a plastic container with the lid on for 1 to 1 ½ hours until doubled.Punch down the dough ball, remove the ball from the plastic container and let the dough rest for about 10 minutes.Divide into 5 equal pieces, put each piece into a plastic food storage bag and place into the refrigerator for 3 to 5 hours until the dough has doubled (Bags with twist ties are preferred but a &quot;zip-lock&quot; bag will work just as well).Remove the dough from the refrigerator and bring each ball to room temperature (1 to 2 hours). You're now ready to shape the dough, put your favorite toppings on and make the pies.Cooking Directions:Baking the pies follows a common method with the BGE.Use your indirect heating setup (fire bricks, plate setter, pizza stone etc.)and bring the dome temperature to 520F to 550F.Allow the pizza stone to heat uniformly for 30 to 45 minutes.Prepare your pizza, place it inside the egg and bake for 7 to 9 minutes. EnjoyMarinadeCombine dry rub ingredients.Rinse meat and pat dry with paper towels.Slather with mustard.Sprinkle all over with dry rub.Wrap in plastic and refrigerate for 10 hours.CookingLet meat sit at room temperature for one hour.Place meat on a rack above a drip pan, and use a Polder through the thickest part of the meat without touching bone.I start out with a bunch of hickory 6 - 10 fist-sized chunks and a handful of chips. Usually, I don't add any more while cooking.Put meat on the Egg, and stabilize the Egg thermometer at 200 degrees.Cook at 200 degrees until the Polder reaches about 150 - 160. Then, increase the Egg temperature to about 260 and cook a few more hours until the Polder reaches 200 degrees. This will usually take about 20 hours for a 6 pound Boston butt.Remove the meat from the Egg, cover in foil, and let sit 15 minutes to an hour.Pull the meat into thin strands. It will take you a while, so sample while you go!For EGGtoberfest 98, I cooked two butts the previous Thursday - Friday morning, pulled it Friday, and reheated it at EGGtoberfest Saturday. I served it with Struttin' Sauce from Jamison and Jamison's "Smoke and Spice", with two teaspoons of cinnamon added to their recipe.Preparation Directions:DAY 1Mix the Molasses, Pickling Salt, and Bottled Water. Let them sit in the brine for 24 hours in either a refrigerator or cooler. If you are going to brine the butts in a cooler, replace half of the water with ice. Rinse off the Butts and put them in the brine.Clean out the entire smoker. Take any partially burned pieces of wood from previous smoking sessions and set them aside. Remove the fire ring and firebox to make sure ALL of the ashes are out of the egg. Reassemble the egg (don't forget to make sure the hole in the bottom of the firebox ring lines up with the draft door on the egg) Open the bags of charcoal and separate the pieces of charcoal into the 3 large bins - Large, Medium, & Small (include the charcoal dust in the small bin). Stack the largest & longest pieces in the bottom of the egg so that there are lots of small gaps for oxygen to get in from the bottom. Keep building up using smaller and smaller pieces (including the pieces of partially used lump you pulled out of the smoker from your last session) until you are within approximately 1&quot; of the top of the fire ring (your hickory chunks will need that room between the charcoal and the plate setter).If you are using the Maverick ET-73 Redi Check Smoker thermometer to monitor the dome temperature, remove the clip from your BGE dial thermometer, but leave that thermometer in the Egg (you will use the dial thermometer prior to putting the butts on the egg).DAY 2Grind the celery seeds, peppercorns, onion flakes, and kosher salt into a powder with the spice/coffee grinder. Mix those ingredients with the rest of the rub ingredients.Take the butts out of the brine and dry them off with paper towels. Pat the rub onto all six sides of the butt and any openings between the muscles. Shake off any excess (the excess rub can be used on the next butt.) Dispose of any left over rub. Wrap each butt in saran wrap and place in either a refrigerator or in a cooler with ice in sealed bags or dry ice (if using the same cooler that was used to brine the butts, drain the brine solution and dry it out before putting in the rubbed butts).Pour 2-3 bottles of the beer into a large bowl or pail. Place about 10-15 chunks of hickory in the bowl (make sure they all fit below the top of the bowl/pail.) Fill in the gaps with several handfuls of hickory chips. Fill up the rest of the bowl with water and hold the wood under with a heavy plate or pan top. (the chunks and chips should soak for at least an hour or two before you put them on the fire. However, soaking them on the day before you intend to use them means that is one less thing to forget about!)DAY 3If you haven't already prepared your smoker or soaked your chips, do so now!Start your BGE with either starter squares or, if you can find it, Greenheat gel. I start fires in four locations in the charcoal and usually get 2 or 3 to keep going. Open the draft door and take the cap off the top. (Cheating tip - if you don't have a BBGGuru forced air unit, get one of those cheap hand-held fans that use a AA battery and position it in front of the draft door. It will force air up through your charcoal stack and will get your fire going a lot faster.)Once you see your dome temperature starts to move above 250, open the lid and make sure your fires have established themselves throughout the top of the stack. If they have, start placing the hickory chunks on top of the charcoal stack. Once they are placed, scatter the hickory chips over the top of the stack.Place your plate setter, &quot;legs&quot; side up, on top of the fire ring (you might have to &quot;tamp&quot; down some of the hickory chunks a few times to get the plate setter to sit flat). Place the drip pan on top of the plate setter. Place your smoker grid on top of the legs of the plate setter.Cooking Directions:Take the butts out of the cooler or refrigerator at this time. You want them to be as cold as possible before you put them on the egg. As they warm up, they will absorb the smoke flavor faster than if they start off at room temperature. Arrange 3 (2 for the medium egg) butts on the grid with the layer of fat on top (you want the fat to trickle over and through the butt as it melts!) (If you have a large egg, you can get 4 butts on the grid by placing them on their sides). Insert the meat probe from your remote thermometer into a meaty part of one the butts (you might have to fish around inside the butt to get around the bone).If you are using the Maverick ET-73 Redi Check Smoker thermometer, replace the BGE dial thermometer with the Smoker probe. With either thermometer, make sure that the end of the probe is not sticking into one of the butts when you close the lid. If it does, rearrange the butts so there is a gap between the butts in the front middle portion of the grid.Start adjusting the temperature of the egg. Move the draft door so that you have a gap of about ¼th of an inch. Close down the daisy wheel so that no smoke is coming out of the draft door or between the lid and the base of the egg. You want to bring the dome temperature to a range of 210 to 225. As you reach that range, move the draft door so that you have a gap of 1/8th inch opening and start closing down the daisy wheel. Once you have the temperature within that range, you will generally only use the daisy wheel to adjust your temperature. If the temperature starts to fall, open the daisy wheel to allow the smoker to pull more air through the egg. If the temperature starts to rise, close down the daisy wheel to slow down how much air can move through the egg (which in turn dampens the ability of the fire to pull more air from the draft door.).The real work is done! Now the worrying begins! (just kidding!). If you are using the Maverick thermometer, make sure you set it to alert you if the smoker temperature goes below 200 degrees. Keep an eye on the smoker temperature for the next few hours to make sure the temperature is staying within your range and adjust the daisy wheel as necessary (try not to adjust both the daisy wheel and the draft door at the same time - it is extremely difficult to smoothly adjust temperatures if you adjust both simultaneously). Also keep an eye on the meat temperature. If the temperature starts to jump, move the probe to another location or another butt (the probe was probably in a pocket of fat which has melted and gotten hotter than the meat).Special Instructions:In order to make &quot;pulled pork&quot;, you must pull apart the strands of meat (as opposed to slicing or chopping it). You can use your fingers or a pair of folks (place one in each hand and turn them inside out). The first step is to pull off a section of the butt. Pull the outer crust off and set it aside. This is called the &quot;Bark&quot; (as in the bark of a tree). It is very chewy and very intensely flavored (it contains the rub that did not soak into the meat and was directly exposed to the smoke). Next, scrape off and discard any remaining fat from the outside of the muscles. Finally, pull apart the meat using your fingers or the forks. Once you have a &quot;mound&quot; of meat, add vinegar sauce to taste. Note - I highly recommend adding vinegar sauce before serving the meat. It helps cut the greasy feel of the pork. Also, make sure to have a side of slaw available. (The recipe for the Vingear Sauce and slaw are in a separate postingFrom: Alton Brown - Brine/Steven Raichlen - Rub & Vinegar Sauce/Elder Ward - Egg PrepCooking Directions:Combine all ingredients in a nonreactive medium size bowl and whisk until the sugar and salt are dissolved.Taste for seasoning, adding sugar or salt as necessary; the sauce should be piquant but not quite sour.Notes:The sauce will get hotter within a few days. Make it fresh every few days.Mix some of the vinegar sauce with the slaw and serve on the side.rom: Steven RaichlenPreparation Directions:trim visible fat from meatmix all ingredients together except porkplace meat in dutch oven or oven proof casserole that is just large enough to hold itpour sauce over it until meat is covered, (add more liquid if necessary) and cover.Cooking Directions:Place on egg indirect or direct depending on your cooking vessel at 225 to 250 degrees. I went direct with cast iron dutch oven. Cook for 5 to 8 hr.s You can't overcook with this methodSpecial Instructions:I serve this with a 3 to 1 ratio of white rice and wild rice blend with small dice carrots and fresh or frozen peas sauteed in olive oil and mixed with rice mixture. Cook wild rice first and use liquid from that to cook white rice in.drizzle a little sesame oil on rice mixture and spoon sauce from pork over it. You can add any stir fry veggie to this that you desire as it can be to your taste.I had an e-mail from one of our own here on this forum that wanted me to write a detailed report on how I would do pulled pork North Carolina style. I do not hold myself up as the end all on any subject, least of all this one, but in some of my more weaker moments I try to be hu, hum, humb, humbl, OK, humble there I said it. Anyway as this kind person did not make this request on the net I will mention no names. After reflecting on the idea it occurred to me that there might be others who would either like to read this or argue every little detail. I am nothing if not here to please. Since this is not easy because our mutual friend wanted details, and I am wont to go greatly into them, there will be four parts.FireRubs & SaucesCookingServingPart I - The FireThis part seems simple but it is the key to successful long term cooking. Like tying on a fish hook, the details really do matter. Clean out your egg. Dismantle it and vacuum or sweep it clean. Reassemble fire box and fire ring make sure the hole in the fire box is squared with the bottom vent. NEVER, NEVER, NEVER use anything but lump charcoal. NO fast start and NO briquettes.Now you're going to think I lost it here, but open your bag of LUMP and separate the coals into three (3) piles. 1) large pieces 2) medium pieces 3) shake & dust. This last is usually left in the bottom of the bag of even the best lump.In your sparkling clean fire box arrange the largest chunk dead center. This will be the last piece to burn up and, since it can't clog the bottom holes, it will allow the air circulation to remain at a relatively even rate during the entire cooking time. Place remaining large pieces like a jigsaw puzzle until it appears as even as you can make it with the large pieces. Next, fill in as many holes and cracks with medium pieces until it looks as even as you can make it. Then, using the smallest pieces, fill in more of the area. Last, take all that dust, for lack of a better term, and level out your bed of coals. (do not make a mound, just like I said LEVEL). Fill to the top of the fire box, but not above.DO NOT LIGHT YOUR FIRE NOW. That will be the last thing we do prior to cooking and I will address that in great detail later.We feel this method will start easily and burn at a controlled rate, and as the finer stuff on top turns to ash, most will remain where it was placed. It will be hard, if not impossible, to clog your air holes until the last of your fuel is gone. This gives us maximum cooking time and the hottest fire early when we need the unit to reach temperature soonest.O.K. gang that is all for now stay tuned, - Elder WardPart II - Rubs and SaucesHere is where we will fight the civil war of flavors till the dawn of eternity and never agree on the out come. So here is my take on the real mystery of the smoke. My uncle was a restaurant owner and never added his sauce till just before you ate the pig. His was damned good pull if I do say so myself but he never thought enough of me to share his secrets. He did mop the main guest while cooking him to keep him moist. Since we do not have that problem with our tools I have varied my personal method two ways. This might seem like a lot of trouble but, if you have never tried it please make both finishing sauces the first time and eat a little of both. You may be like me and love them equally, like children, one better some days, the other another day, but you still love 'em.You don't see mustard used in North Carolina like you do in South Carolina and, as that is JJ's and Mrs. Appledog's bailiwick, I defer that honor to them. (never used the mustard trick till I came here but that is another method, not mine.)The Rub (See Rub recipe unders rubs.)
This you will use to cover the raw pork (we started out cooking the red coats in this country a couple of three hundred years ago and we still carry on the tradition today). Some say to leave it on and wrap it up for hours and/or days in fridge. Personally I have tried that but can not tell the difference when it has been on only 1 hour. So hay, if you're into waiting, God bless you.(A)The Traditional North Carolina Sauce I grew up with. (see recipe under sauces)
This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.(B)Western North Carolina (Piedmont) style sauce (see recipe under sauces)OK. With (A) you can do two things. If you are going to use a rack and drip pan directly under pork place 1 cup of sauce in the drip pan. Not my favorite method, but hay, it has applications and you will not have to lift the lid to mop. Use the balance to eat just before serving.(B) Also has two uses. The last 10 minutes of cooking time you can use it as a glaze. Again not my favorite but it looks good and taste good, I like to put it still steaming in the middle of the table and dip my piece of pork into it -- kind of fondue style.More about this later. Next time I'll be talking about the actual cooking of the pork in as much detail as I can stand. Well good night for now, -- Elder WardPart III - CookingWell here we go. This is really the easy part if you're lazy, or the hardest thing you'll ever do if you are a type A personality.The purist will use an open pit and hickory wood burned down to coals with an entire hog laid wide open and flipped every 3-6 hours with no rub and using a vinegar base moping sauce to keep meat moist for say 16 to 24 hours. That's OK and God bless em. You and I can't eat that much meat and besides we all own Eggs or K's. Now that I have eliminated most of the purist out there, we will talk about how we can have as good, or in my opinion, better pulled pork than them boys.This process is best done between 11PM to 1AM due to the cooking time required. You can expect to eat about 5 to 7 o'clock PM the next day. If you want to remain as pure as possible don't use the rub. I use the rub and I like the way it tastes. Hey, advice is like a house guest you have to listen to when they are there, but you don't have to ask them back. Cover the pork as thickly as you can on all sides with the rub. Set it aside to rest (You, not the pork, this is supposed to be fun, not work.)Take a couple of sips of whatever you're drinking and try to remember that this stuff won't cook if we don't go light that load of lump we put into the egg about a week or so ago. Oh yeah! (You thought I forgot didn't you!) This is the great part as there are many ways up the mountain. I like two methods:Using a 1 inch square of fire place lighter, placed it in the middle and on top of the lump. Light it.Use a chimney and put a fist full of lump in it, place newspaper under it (the second most useful thing news paper was made for, the first being the bottom of bird cages) Light it.When the coals in the chimney are going good, or the fire place starter is burnt out and you have about a fist full of coals glowing you're ready. Some folks like to place pieces of chunk or chip, soaked or dry, into the fire now, and some spread it around so they get smoke over different times while cooking. I prefer to use a single fist size piece of dry hickory placed dead center and on top of that little fist size of coals we just fired up. I think that too much smoke takes away from the delicate taste of pork and have found that this one piece will cold smoke the pork and leave a good size smoke ring in the meat because I'm going to place my pork on the grill now. If you're going to use a heat defector e.g. pizza stone and bottom rack, place them on now and put the fire ring in place. If you use the suspended type drip pan or the stones on top, do it.Close the lid on Mr. Egg, open the bottom vent all the way and open Miss Daisy all the way [Ed note: This refers to the old daisy wheel which only spun.- no slide. This means to open up the daisy petals all the way not to open the slide up all the way.] Let's stop here and explain why I have done it this way. The smoke will flavor the meat before the heat sears the meat and seals in the flavor. Since the fire is small, and Mr. Egg cool, we will get maximum smoke for a long time if the top vent is kept narrow (for those using slide metal vents).Put your Polder probe half way into the thickest part of the meat. Place the main guest on a rack, pan or take him directly to the grill. I use the rack and a pan to keep the grease from dripping onto the fire/stone and causing excess smoke and flare ups. Now some put an amount of water or part of the Vinegar sauce in the bottom of the pan for moisture and flavor, not me. Lift the lid place the meat inside and close the lid. Plug in the polder and set the temperature alarm for 200°.You're working way to hard, sit down and stare at the dome temperature gauge and sip some more of that Jack Daniel's, or what ever sissy drink you happen to have, until the thing reads about 195°. Close the bottom vent until the heat stabilizes around that heat level. Remember this is pulled pork (low and slow), not steak (hot and blast furnace). That is the tricky part because it could be wide open or only about ¼ inch. I can't tell you this part because it depends on many factors. (wind, temp outside, whether you used heat deflectors, size of pork, etc.) This is better known as the type A personality test. If you have to ask you already are one.Now you may either party all night long or like me go to sleep. I definitely am not type A. When you wake up in the morning look at the dome temperature gauge to see if it is still about where it should be. If it is, look at the Polder if it says 185-195° you are either cooking a very small piece of pig or you have a gale force wind blowing directly up the bottom vent. If your fire is out go back and reread my post II of IV on how to build a fire and this time follow the direction and plan on eating late that night or tomorrow. For the rest of us, some time later on in the day the internal meat temperature will stabilize around 175 to 185°. At that point kick open the bottom vent and throw caution to the wind. Even if it reaches 275-300° in the dome you ain't going to hurt that meat. Some time later, and believe it or not it might be hours later, the internal heat will reach 200°.Remove pork now and wrap it in foil until you are ready to eat. By the way, after you put the meat into Mr. Egg, and close the lid.....LEAVE IT SHUT STUPID until the meat reaches 200°. Barbeque will not cook by you looking at it. This is like religion, you will just have to trust that it is so. I'm only hard on you because I love you, and it is for your own good.OK, next time we wrap this puppy up with how to serve pulled pork and some normal side dishes. Happy trails to you until we meet again, -- Elder WardPart IV - ServingThere are at least three traditional dishes served at almost every pulled pork joint I can remember. There is a fourth that I personally like. The first is Cole slaw and if you don't serve it, it surely is a sacrilege. This needs to be made 12 or more hours ahead of time, not that it isn't good or eatable when fresh, its just not right. There are a lot of great ones out there and here are my favorites.Mary Lee's, &quot;I Fought the Slaw and The Slaw Won&quot;. (see recipe under 'Sides')Mamaw's German Potato Salad (see recipe under 'Sides')Hush Puppies (see recipe under'Sides')The third thing that is ALWAYS served is ice tea presweetened with sugar. People out here in California make some great dishes but what they call ice tea, well, suffice it to say that it does have tea in it. Boil 2 C water, when it is roiling, drop in 6 family size tea bags. Cover with a lid and shut off heat source. Find something to do for an hour but don't you dare lift that lid until it has sat there at least one hour. Add one cup of sugar, stir, and place in gallon container. I like to add as much ice as I can to finish cooling it down. Fill glass with ice pour in finished tea. Enjoy.The last item is the all American dish, French Fries. I like em and I eat em but with pulled Q it is the last thing I touch on my plate. So if you will forgive me I'll not go into any detail here about fries.Well what about old Porky Pig we have been writing about for weeks now, what do we do with him? You will need a chopping board or block, a large knife or clever, and a large pan to hold the finished product. Two other items I find useful are, a large fork of the carving type, and a trash can with liner installed. If you have dogs you will not need the later item until they are stuffed.No matter how you serve your pulled pork, it ain't pulled unless you pull it. If your a real woman you probably can place your hands in boiling water and still smile, not me, and hand pulling hot pork is only slightly worse in my opinion. Use that giant fork and shred the pork in a raking manner with the grain. This will leave string like pieces of meat in piles. When and If you come across pockets of fat or there was and is a cap of fat on the outside, you have just found the dogs first serving or the reason that we have the trash can. Continue to shred the meat and feed the dogs or trash can all the excess fat and any bones that you find. Try to refrain from drinking beer or other expensive drinks during this time as your hands will be extremely slick.When this task is complete there are only two more things to do; one, cut the pulled meat into either 4-5 inch long pieces or into 1/2 inch pieces. If you're making sandwiches you'll enjoy them more in the smaller cuts and if you're eating it on the plate the longer will do much better.Sandwiches have to be served on the cheapest white bread buns money can buy. Remember the pork is the thing here. When you use the vinegar finishing sauce here is how you do it. While the meat is still hot, drench it with the sauce in the holding pan and let it set for a few minutes. This will let the meat absorb the flavor and moisture of the vinegar sauce. Place as much pulled pork as you can place on the bun without losing it. Then scoop half as much of that seasoned cold slaw on top of that then cover and eat it NOW! With all the ice tea you can stand.If you're serving the vinegar sauce style pork on a plate just serve it like any civilized person then pig out.For the piedmont style sauce, treat sandwiches like number one above.Piedmont style in a plate; place the steaming hot sauce in a common pot center of the table and it's every man, woman and child for themselves. If you're an avid reader of Miss Manners, you may wish to place a small bowl of sauce at each place setting for the convenience of your guests, but to keep them in check you had better preserve it instead of letting each dish out what they want as some body will go wanting. Or you could make a triple recipe.Well I hope you derive some form of enjoyment from the time we have spent together either in the reading but hopefully in the savoring of this fine traditional food that is truly American, and that had its origins in the great state of North Carolina. You may thank Spin & Mrs. Spin for their encouraging me to attempt this endeavor. They are first class people.Well, good night and God bless. -- Elder WardPreparation Directions:Mix all ingrediants together except pork.Place the meat in a ovenproof caserole just large enough to hold it.Pour sauce over it and cover top and bake at 275 degrees for5 to 8 hoursSpecial Instructions:serve with wild rice white rice comboPreparation Directions:Marinate overnight in plastic bag with Uncle Bill's Old Key West Non Tomato Based Tangy Sauce.Cooking Directions:Cook on Egg at 275 °, with pecan wood. Add chips to keep smoke on meat first 2 hours of cooking. Smoke flavor should be set by this time.Remove meat and wrap meat in heavy foil, adding about 2 oz of non tomato based sauce/marinade.Return meat to Egg, close tightly, and cook until meat feels tender by pressing it through the foil.Remove from Egg and remove the foil. With practice you will know when to unfoil (approximately 45 minutes to an hour). When you unfoil be careful of hot juices.Return meat to the Egg and baste with a mixture of ½ tomato based sweet BBQ sauce and ½ non tomato sauce/marinade and continue cooking about 30 minutes.Remove meat from Egg, let cool, then pull with fork or by hand.Special Instructions:Add Uncle Bill's Tomato based BBQ sauce (mild or medium hot).BBQ gets better if it sets overnight.Preparation Directions:Sauté onion in butter.Combine the 1 ½ C. bread crumbs, onions, celery, parsley, salt and cherries. (You may substitute 1/8 tsp seasoning instead of salt in the stuffing.)Cut a pouch in the pork chops and stuff.Sprinkle with chop seasoning.Marinate in Allegro for two hours before grilling.Cooking Directions:Grill on Big Green Egg at 300* for one hour.Preparation Directions:Combine all the ingredients, except the pork, in the blender or food processor.Place the pork tenderloins in a large plastic food storage bag, or glass dish and immerse in the marinade from the blender. Cover and marinate in refrigerator 4-24 hours.Cooking Directions:Let the tenderloins sit out when you start your Egg, to get to room temperature.Fire up the Egg, and bring it up to 300-325. A light wood, like apple or cherry would be appropriate to the delicate nature of the pork, or no wood at all. Up to you.Stabilize temperature, and place pork on, direct.Turn after ten minutes, and spoon on some of the reserved marinade.Repeat after ten minutes on other side. Now's the time to throw on any veggies you'd like to cook, too.Keep an eye on your temps, and pull your tenderloin off when internal temp hits 145-150, lower if you like a little more pink in the middle.Special Instructions:If you like, heat up the reserved marinade on the stove, serve as a topping.Preparation Directions:Mix everything but pork. Bring to boil and simmer for 10 minutes or so. Cool to room temperature. Pour over pork and refrigerate for 2 to 6 days.Cooking Directions:Heat egg to 450 to 500 degrees.Sear chops on each side (3 to 5 minutes per side.Close up egg and continue to cook until done. Total cooking time 15 to 30 minutes depending on desired doneness and thickness of chops.Preparation Directions:Take the ingredients for the stuffing and blend until it forms a nice paste. You can refridgerate for several hours before.Have your butcher cut you four of his best pork chops two inches thickMarinate them for two or three days in the Santa Fe Pork Loin MarinadeRemove the chops from the marinade and pat dry--make an incision on each chop to create a nice pocket.Fill each pocket with the Mexican StuffingPlace all four on a v-rack pocket side up--keep an inch or so between each chop to allow for browning of each chopCooking Directions:I use the Mr Toad drip pan with a small pizza stone inside as a heat deflecter. I place the v-rack in an aluminum drip pan on the grill. I have found this method allows for good 350* cooking without charing the meat. I bring the egg to 350* and used some red oak chips--I have used mesquite which is also excellent. cooking time is around 1hour and thirty minutes or until internal temperature reached 145*I removed the chops and imediately wrapped in foil for approximately 15 minutes.Served with Marty's Japaleno Corn Casserole and a Corona and you are in business--Preparation Directions:Combine the brown sugar, mustard, and soy sauce and mix well.Spread the mixture evenly over the chops and marinate, covered, in the refrigerator for 4 to 5 hours.Cooking Directions:Melt 1 ounce of butter in a non-reactive pan and sauté the carrot, celery, onion, ginger, thyme, shallots, garlic, bay leaf, and peppercorns until the onion turns golden brown.Add the port wine, heat, and reduce until thick.Add the cherries and habanero and cook until all the juices are extracted from the cherries.Add the stock, bring to a boil, then reduce the heat and simmer for 45 minutes.Remove from the heat and strain through a very fine sieve, pressing with a kitchen spoon to extract all the juices.Return the strained liquid to a pan over low heat and whip in the remaining butter 1 ounce at a time.Dissolve the cornstarch in the water and add it to the sauce.Heat and stir until the sauce thickens enough to coat the back of a spoon.Season the sauce to taste with salt and pepper.Keep sauce warm.Grill the pork chops to desired doneness and server with the sauce ladled over them.Special Instructions:Heat Scale: MediumPreparation Directions:In bowl or measuring cup, dissolve sugar and salt in 2 cups hot water.Add garlic, bay leaves, peppercorns, and 4 more cups cold water, cool mixture to room temperature.Pour mixture in gallon size Zip-Loc® bag.Add pork chops, then seal bag, pressing out as much air as possible, refrigerate until fully seasoned, about 2-3 hours.Remove chops from brine, rinse and dry thoroughly with paper towels.Season with favorite dry rub.Cooking Directions:Grill over direct heat about 13-15 minutes turning once at 450°FPreparation Directions:This recipe comes out best if you shield the meat from the direct heat of the coals during smoking. Some of you saw me using my el cheapo elevated baking racks (from Target Stores) during Eggfest. I slid a sheet of HD foil under the rack to act as a heat deflector and drip catcher.PreparationRinse the chops in cold water and pat dry with paper towels.Toss chops into a zip loc storage bag.In a small bowl, &quot;guesstimate&quot; how much OJ you will need to coat, not cover the chops in the storage bag.Stir in 2 heaping teaspoons of Jerk Marinade for each pound of meat (more or less depending on your capsaicin tolerance).Pour in the marinade, massage bag to distribute, seal tightly and place in fridge for several hours or overnight for best pepper bite. Turn bag over occasionally.CookingSmoke over lump with the wood chips at an indicated 250-260* on the BGE thermo to get a TRUE 225* at the cooking level.Remove when the internal temp reaches 150* and seal loosely but airtight in foil and let stand for about 10 minutes. Cut into pieces sized for handling with toothpicks or cocktail forks and serve with a good kick in the ass BBQ sauce or JJ's sauce for dipping.This recipe comes out best if you shield the meat from the direct heat of the coals during smoking. Some of you saw me using my el cheapo elevated baking racks (from Target Stores) during Eggfest. I slid a sheet of HD foil under the rack to act as a heat deflector and drip catcher.Preparation Directions:Marinate overnight in the refrigerator in a zip lock bag. Prior to cooking allow the Pork Chops to get to room temp.Cooking Directions:EGG temp to 600° and sear for 2 minutes each side. Then close down both vents and cook for an additional 6 minutes.Special Instructions:We served with fried green tomatoes, apple sauce and fresh green beans cooked with potatoes, ham and onion.Preparation Directions:Cut pocket in side of pork chops.Fill pocket with sausage.Coat on both sides with Tony's Creole Seasoning.Add wood chips, I prefer hickory, to natural charcoalin Big Green Egg.Cooking Directions:Smoke pork chops for about 45 minutes. Take off and enjoy.Preparation Directions:Chop up habanero (seeds and all) and stir it, the sugar, the salt, the vanilla and cracked peppercorns into the hot water.Add the cold water and test the temp.When the mixture is cool enough (below 45º) pour into a ziplock bag and add the chops.Brine at leat 6 hours, but remember as you brine longer, the pepper taste may get hotter.Cooking Directions:Get the Egg to 400ºAdd your favorite wood chips or chunks to the fire (pecan, hickory, cherry, etc).Cook the chops 4 minutes a side, then depending upon thickness, let them dwell for up to 12 minutes (or when their internal temp reaches 155º-160º) Remember to let the chops rest a few minutes after they come off the grill.A local Philly chef (can't remember the name) adapted this from the Complete Meat Cookbook (Adelis and Kelly). I added the habanero on a whim.Preparation Directions:I boiled the jalapeno pepper to cut down on the heat a tad. I wanted spicy, not painful, since this was a dinner entre, Then, in a preheated cast iron skillet, I roasted the peppers 'til they had some charred spots on them. After this, I set them in a covered bowl for a few minutes to soften up.Next, I cut strings to tie up the roast and layed bacon on top of the strings. I placed the pork loin on top of the bacon and butterflied it in half. Spread the cream cheese on the loin, added the sausage and peppers. Finally, dust with your favorite rub, close it up, and wrap bacon and strings around it.Cooking Directions:I cooked this in my mini with a handful of hickory chips at the beginning of the cook. I smoked it for approximately 1hr and 20min at 350 dome. Internal to 143, but I like it cooked longer than that , so I put it back on a while, I'm guessing to 155. I sat it in a small aluminum pan on top of little aluminum logs. I put apple juice in the bottom of the pan.I took it off, let it rest for 15min, then sliced with an electric knife. Yummy for the Tummy Good! It had a spicey zing to it, but wasn't painful. Obviously, you could add more jalapeno peppers to it if you want it hotter, but this had a very nice flavor.Special Instructions:Note: Microwave the rest of the smoked sausage plain for the kids who don't like peppers or spice.Preparation Directions:Combine soy sauce, bourbon, and brown sugar in a small bowl. Place marinade in a zip-top bag and add pork tenderloins. Refigerate for several hours or overnight.Combine sour cream, mayonaise, dry mustard, and green onions and chill for several hours, or overnight.Cooking Directions:Place pork tenderloins over a pan in the BGE and smoke for 45 minutes at 375* F, basting several times with the reserved marinade.Special Instructions:Allow to cool 5 minutes before slicing.Serve sauce on the side.Serve it sliced on a platter with the sauce in a pretty bowl in the middle. The tenderloin is great served hot or cold. It also is good sliced and placed on rolls topped with the sauce.Preparation Directions:Mix ingredients for marinade.Marinade pork loin 6hrs or more.(Foodsaver vac marinading about 1hr equivalent to 6hrs if in a rush:)24 hrs plus for chinese BBQ pork like in restaurants.Cooking Directions:Quickly sear all sides, then Q over med 250-300°f dome temp to 165°f internal temp. Let rest a few minutes, slice and serve!Special Instructions:Reserve marinade after removing loin(s), simmer and reduce to ½ volume. Strain and use for dipping!I tried this recipe some time ago, on pork tenderloin. Although it certainly didn't ruin the tenderloin, there wasn't much flavor that I noticed. I marinaded the tenderloin overnight. If you're doing a pork loin, then you might want to marinade longer.
Preparation Directions:My pork tenderloins come 2 per sealed pack. Just open them up and place on hot grill.Cooking Directions:The BGE will hold a dozen of these pork tenderloins, so do as many as you want this way.Fire the egg up to 400 deg. Once stable in that range (temps can vary a little), you can put the loins on.
I used no rubs or sauce at all to start, but added a little sauce near the end. Since I have only a daisy wheel top, temps above 400 deg are hard to hold steady. I tried to keep it about 400 deg. I used a Polder clone thermometer and aimed for 160 deg.
Roll the loins every 10 min to get a nice even crusty char (char to taste - I like a little). I added a handfull of apple chips and then sealed the top for 5 min to let it smoke up real good. Then open the top and go for 160 deg on the Polder.Once you reach 160 deg (approx 15-20 min) take it out and let it set for 10 min to finish cooking up to 170 Deg. Slice and add BBQ sauce if you prefer.You can also add a sauce when the meat temp is about 140-150 deg.Cooking to just below the ideal temp is the key.BTW, the leftovers can be chopped up real fine, add some BBQ sauce and heat and serve as a minced BBQ pork sandwich. Best you'll find too.Preparation Directions:Place allspice and all remaining ingredients in a blender or food processor and puree into a thick paste.Store in a sealed container and refrigerate for up to a week. Makes about 1 cup.Cooking Directions:Rub desired amount of jerk paste onto 2 pork tenderloins (1 cryovac package). Usually about a half cup will do it.Allow to marinate for at least 2 hours and up to 2 days.Remove pork from marinade and tie the 2 loins together (large end of one tied to small end of the other) with kitchen twine in 4 places.Using direct heat, roast at 350 degrees until internal temperature reaches 140 degrees, about 35 minutes.Remove from Egg, tent with foil and allow to rest for 10 minutes.Remove string and cut into ½-inch-thick slices.Special Instructions:The original recipe called for 1 tbsp seeded, chopped habanero chilies. You can adjust the heat level to your own taste.This marinade is excellent on pork chops and chicken.Cooking Directions:Mix ingredients into a paste and spread on the fat trimed pork loin.You will need to have a Plate Setter, ceramic pizza stone or firebricks and a drip pan.Fix your setup so you will have indirect cooking with the drip pan between the ceramic and the loin and cook at 375-425 deg dome temp for approx 1.5 hr.Check the internal temp and remove the loin with it hits 150.Let rest for 10 min and the internal temp should go up a bit. Slice and serve.PreparationGive the pork a good pounding.Spread fig preserves equally between layers.Add dried fruits. One or more to each layer.Sprinkle cashews between each layer - be generous.Lay out strings - place bacon slices across the strings to cover bottom of the loin.Place loin onto strings so that the loin bottom is on the bacon.Cover remainder of loin with bacon strips running lengthwise.Tie strings securely.CookingPlace loin on V-rack. Use a drip pan.Cook at 300° until the internal temprature reaches 140°.Allow the meat to rest for at least 15 mins before slicing.The variations are limitless. Different fruit, different preserves. Marinating the fruit in various wines or liquers. Injecting the pork with marinade(s).Preparation Directions:Mix all ingredients minus the pork in a bowl until a smooth paste forms.Use about a ¼ cup of the mixture to marinate the Pork tenderloin in overnight.Save remainder of sauce in refrigerator to apply as sauce and for basting.Cooking Directions:Light your Egg and get her up to 350-400 degrees.Place tenderloin on a V-rack with drip pan and hold your Egg at 300 degrees for about 45 minutes to an hour (until well done).Meanwhile, divide your sauce in half. Use half to baste the pork with during the last 15-20 minutes, and the other half to heat up and serve as a sauce. You made need additional soy sauce to thin the sauce a little.Special Instructions:It may help to heat the sauce up to thin it out. Be careful not to heat it at too high a temp or to early as it will separate.Another tip is add a tbsp or 2 of coconut milk if you have it on hand.Preparation Directions:Remove the membrane from the ribs.Cut each slab into 2 racks.Rub both sides of each rack very generously with French's mustard.Coat both sides of each rack with the rub until you can't see the mustard anymore.Place the ribs in an airtight container, Ziploc bags or in plastic wrap for 24 hours or until ready to cook.Cooking Directions:Fill a large BGE with enough lump to last for at least 5 hours. Light it.After the lump is going decently, toss on the soaked wood chips.Put an 18-½ inch grate on the fire ring. Set 3 fire bricks on edge along the edges of the grate. Lay 3 fire bricks flat, edge to edge, in the center of the grate. Put a drip pan on those fire bricks and fill with water. Put a second grate on the fire bricks that are on edge.Put your ribs flat, bone-side down, on the grate.Close the dome and set the bottom vent open about an inch or so. Set the top vent open about halfway. The dome temperature should be fairly low at this point, around 150F (plus or minus). Allow the dome temperature to build slowly to 325F, your target temperature. This will take as long as an hour. Adjust the vents as necessary during this time.Flip the ribs once an hour for 4 hours.When it looks like the ribs are 'nearly done', baste the tops with the sauce, flip them and baste them again.Repeat this procedure every 10 minutes until done (usually 5 bastings is sufficient).For the last basting, baste only the top and then flip. This is to allow the sauce to be evenly cooked on both sides.When done, remove the ribs and cut into individual ribs for serving.Special Instructions:The basic recipe is JSlot's Ribs in the recipe section of this forum. Modifications have been made to his technique. Refer to his recipe for a good read on the techniques he uses.I use adapted versions of Wild Willy's Number One-derful Rub from &quot;Smoke and Spice&quot; by the Jamiesons and Pop's No-Cook Barbecue Sauce for this recipe. I have posted both.Ribs of different types may show signs of being 'nearly done' earlier or later that the 4 hour mark (every rack is different). If you use regular baby backs, the ribs will likely be ready to start the sauce procedure at about the 3 ½ hour mark. Normal spare ribs will be ready for basting probably at around 4 ½ hours. I judge ribs to be 'nearly done' when they have started pulling back from the bone and are almost but not quite ready to fall apart.Depending on the shape of your drip pan (round or rectangular), you may have to rotate the racks so that one end of the racks doesn't dry out or burn.ProcedureSpiral cut this so that it is about 3/4inch thick and then cover with dijon mustard, seasoned with a little salt, pepper, rosemary,thyme, and paprika.Chop up 1/4 cup of onion, one jalapeno, and three cloves of garlic. Add 1 tbs of corn oil,1 tbs leal lime, 4 tbs orange juice and 6 tbs of rhubarb chutney.Spread 1/4 of the mixture onto the roast, then roll back up and tie off. Use the remainder to baste the loin during the cook.Cook indirect at 300 till temp is 140+ and let rest for 10 minutes.If you have the time you could let this marinate for several hours in the fridge, but would need to double the ingrediants and use half as the marinade./9j/4So8RXhpZgAASUkqAAgAAAAJAA8BAgAGAAAAegAAABABAgAgAAAAgAAAABIBAwABAAAA
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